Two-cheese and broccoli pasta bake

Author: Rebecca Johnston

Photographer: Devin Hart

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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

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.

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