Broccoli, Tomato, Pasta Bake

Serves: 4
Total Calories: 496


8 ounces pasta (shells, rigatoni, or macaroni)
1 onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 (14 1/2-ounce) can tomato
1 teaspoon dried basil
salt and pepper to taste
1 pound broccoli with stalks trimmed off
8 ounces natural yogurt
4 ounces cream cheese, softened
2 eggs, beaten
1/2 cup grated Cheddar cheese


Cook the pasta in plenty of boiling water until tender. Sauté onion, pepper, and garlic in oil until softened, but not brown. Add tomatoes and basil and simmer until the sauce thickens. Season to taste. Steam broccoli just until tender. Place a layer of tomato sauce on bottom of a large, well-greased oven-proof dish. Cover with a layer of pasta, then broccoli, and a final layer of pasta.

For the topping, beat together yogurt, cream cheese, eggs, and salt and pepper to taste until smooth. Pour mixture over pasta and sprinkle with grated cheese. Bake for 25–30 minutes at 400° until golden brown.

Nutritional Facts:

Serves: 4
Total Calories: 496
Calories from Fat: 187

This Broccoli, Tomato, Pasta Bake recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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