Tomato and broccoli casserole

Ingredients for 4 servings:

• 500 g broccoli
• 500 g pasta (farfalle)
• 1 m.-sized onion(s)
• 2 garlic cloves, finely diced
• 1 handful of basil leaves, chopped
• 3 tbsp parsley, chopped
• 1 can tomato(s) (Pizza tomatoes)
• 200 ml cream
• 100 ml water
• 200 g cheese, grated, (Emmental)
• 3 tsp basil pesto
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian pasta casserole

Separate the broccoli florets from the stalk, blanch in boiling water, and then rinse with cold water. Cook the pasta until al dente. Peel, halve, and slice the onion. Mix the tomatoes, cream, water, chopped garlic, basil, and parsley. Season with salt and pepper. In a large casserole dish, toss the pasta with the onion rings and broccoli florets and pour over the sauce. Sprinkle with cheese and scatter the pesto over the top. Cover the casserole with aluminum foil and bake at 200°C (fan oven) for 30-40 minutes until the liquid has completely absorbed/evaporated.