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Two-cheese and broccoli pasta bake
Get a fibre and calcium boost with this deliciously cheesy vegetarian broccoli pasta bake.
Serves: 4
Time to make: 50 mins
Ingredients
- 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
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Instructions
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 459cal
-
Kilojoules 1920kJ
-
Protein 21g
-
Total fat 11g
-
–Saturated fat 5g
-
Carbohydrates 65g
-
–Sugars 11g
-
Dietary fibre 8g
-
Sodium 490mg
-
Calcium 260mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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