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Pasta and broccoli gratin with tomato sauce

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Ingredients for 2 servings:

  • 500 ml tomato(s)
  • 250 g shell pasta, large
  • 250 g broccoli, frozen
  • 2 tbsp dried herbs of Provence
  • 2 tbsp breadcrumbs
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Preheat the oven to 200°C (top/bottom heat). Cook the pasta according to the instructions, drain, and transfer to a casserole dish. While the pasta is cooking, thaw the frozen broccoli in the dish. Heat the passata in a saucepan. Stir in the dried herbs and season with salt and pepper. Pour over the casserole. Sprinkle with breadcrumbs for a crispy crust. Place in the oven on the middle rack for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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