Tomato Broccoli Bake Recipe

  • 3/4 cup uncooked elbow macaroni
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 2 teaspoons butter or stick margarine
  • 2 cups chopped fresh broccoli
  • 2 cups chopped seeded peeled tomato
  • 1/2 cup minced fresh parsley
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  1. Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese.
  2. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.