Gnocchini pasta, tomato and broccoli casserole

Ingredients for 6 servings:

• 1 pt. pasta (gnocchi durum wheat pasta), 500 g
• 2 can/n tomatoes, pureed, approx. 400 g each
• 500 g broccoli (frozen)
• 1 bag of grated cheese, approx. 150 – 200 g, variety of your choice
• 1 pack of feta cheese, approx. 150 – 200 g

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Cook the pasta (gnocchi-shaped pasta is used here) in salted water according to the package instructions until al dente. Cut the feta cheese into small pieces or crumble it. Drain the cooked pasta and cook the frozen broccoli in the pasta water for about 10-15 minutes. Place the pasta in a large casserole dish. Add the feta cheese and then the cooked broccoli. Mix everything well. Spread the passata evenly over the casserole and stir everything well again. Finally, sprinkle the grated cheese on top. Bake in a preheated oven at 190°C (convection oven) for about 25 minutes. The casserole is delicious both hot and cold. Tips: If you like, you can use mozzarella instead of grated cheese, but you have to slice it. It tastes very good too. And if you’re not so keen on vegetarian options, you can also add some browned turkey pieces.