Tomato Broccoli Bake
A hearty tomato broccoli bake featuring tender pasta, fresh vegetables, and melted cheddar cheese, perfect for family dinners and vegetable lovers seeking comfort food.
Ingredients
Instructions
- Cook pasta in boiling water for 8 to 10 minutes; drain.
- In a saucepan, cook onion and garlic in butter until tender.
- Add peeled and chopped tomatoes, parsley, chicken broth, oregano, basil, and salt; bring to a boil.
- Add broccoli to the tomato mixture.
- Cover and simmer for 4 minutes.
- Add cooked pasta to the tomato mixture and turn into an 8 x 8 x 2-inch baking dish.
- Bake, covered, in a 375°F (190°C) oven for 15 minutes.
- Sprinkle shredded Cheddar cheese over the top.
- Bake, uncovered, for an additional 5 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a heartier dish, consider adding cooked broccoli florets to the mix. If you don't have fresh tomatoes, canned diced tomatoes can be used instead. Feel free to swap out the Cheddar cheese for mozzarella or a blend of your favorites. Adding a pinch of red pepper flakes can give it a nice kick. This bake is versatile, so get creative with your ingredients!
Serving Suggestions
Serve this Tomato Broccoli Bake with a side salad for a complete meal. It pairs beautifully with Sharon'S Chicken Wings for a protein boost. You can also enjoy it alongside crusty bread or garlic bread. For a lighter option, serve with steamed vegetables. This dish makes a great potluck option or a comforting weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in 30-second intervals until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Broccoli Bake contains roughly 670 calories, with 25g protein, 58g carbohydrates, and 44g fat. It is an excellent source of iron (219% of the Daily Value), vitamin C (116% of the Daily Value), and dietary fiber (100% of the Daily Value). Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta in this recipe?
Yes, you can substitute macaroni with other pasta shapes like penne, fusilli, or even whole wheat options. Just ensure that the cooking time is adjusted according to the pasta type you choose. Each shape holds the sauce differently, adding a unique twist to your bake.
Is it possible to make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly. Just ensure that you use vegetable broth instead of chicken broth for added flavor. You can also add other vegetables like mushrooms or bell peppers to enhance the dish further.
Can I prepare this dish ahead of time?
Yes, you can prepare the entire dish ahead of time. Assemble it in the baking dish and cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).