2 cups fresh or frozen chopped broccoli
4 ounces cavatelli or elbow macaroni (1 1/2 cups)
1 medium onion, thinly sliced
1 clove garlic, minced
2 tablespoons margarine or butter
5 medium tomatoes, peeled, seeded, and chopped
1 cup snipped parsley
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1 cup shredded cheddar cheese (4 ounces)
Thaw broccoli, if frozen. In a large kettle or Dutch oven cook pasta, uncovered, in boiling salted water for 8 to 10 minutes or till tender; drain. Set aside.
In a 3-quart saucepan cook onion and garlic in hot margarine or butter. Add fresh broccoli, tomatoes parsley, bouillon granules, salt, oregano, and basil. Bring to boiling; reduce heat. Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of the cheese. Add thawed broccoli. Transfer to 8x8x2-inch baking dish.
Bake, covered, in a 375 degree oven 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes more.
