Two-cheese and broccoli pasta bake

Author: Rebecca Johnston

Photographer: Devin Hart

Get a fibre and calcium boost with this deliciously cheesy vegetarian broccoli pasta bake.

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

300g penne pasta
4 cups broccoli
spray oil
1 red onion, diced
400g can chopped no-added-salt tomatoes with basil
2 tablespoons tomato purée
1 cup water
1 cup capsicums, from a jar, drained, roughly chopped (see tip)
100g feta cheese
⅓ cup grated edam cheese
⅓ cup fresh flat-leaf parsley

Instructions

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1 Preheat oven to 180°C. Cook pasta following packet directions adding broccoli 3 minutes before finished cooking. Drain, set aside. Remove broccoli and roughly chop.

2 Heat oil in a heavy-based pan. Add onion and stir-fry for 5 minutes. Add tomatoes, purée, water, capsicums, pasta and broccoli. Simmer for 2-3 minutes.

3 Pour into an ovenproof dish and top with feta and edam cheeses.

4 Bake for 20 minutes until cheese has melted and pasta bake is bubbling hot.

5 Top with chopped parsley and serve immediately.

Variations

Make it gluten free: Use gluten-free pasta and check tomatoes and tomato purée are gluten free.

HFG tip

Frozen capsicums can also be used.

Nutrition Info (per serve)

Calories 459 cal

Kilojoules 1920 kJ

Protein 21 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 8 g

Sodium 490 mg

Calcium 260 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.