Thursday, June 26, 2008
This easy pasta and vegetables combination is as equally suited to vegetarians as it is to those who enjoy the occasional meatless main. Bake can be prepared several hours ahead. Recipe serves 4.
4 ounces (125 g) macaroni
1 ounce (30 g) butter
1 onion, sliced
1 stick celery, sliced
1 clove garlic, crushed
8 ounces (250 g) broccoli
13 ounce (410 g) can tomatoes
1 small chicken stock cube, crumbled
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
1 1/2 cups grated tasty cheese
1. Add macaroni gradually to large saucepan of boiling water, boil rapidly, uncovered, for 10 minutes or until just tender; drain.
2. Melt butter in a large saucepan, add onion, celery and garlic, cook until onion is tender. Cut broccoli into florets. Add broccoli, undrained crushed tomatoes, stock cube, parsley and oregano to pan, bring to boil, reduce heat, simmer 3 minutes; add macaroni and half the cheese; mix well.
3. Pour into a greased ovenproof dish (8 cup capacity), sprinkle top with remaining cheese. Bake in a moderate oven for about 20 minutes.