Prep 15 mins
Cook 35 mins
This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.
- 340.19 g farfalle pasta
- 453.59 g broccoli floret
- 3 large tomatoes, divided
- 340.19 g onion, diced
- 4 garlic cloves, very finely minced
- 425.24 g can chickpeas, drained
- 177.44 ml basil leaves, chopped and divided
- 226.79 g fresh full-fat mozzarella cheese, divided
- 3 large eggs
- 236.59 ml cottage cheese (4% milkfat or greater)
- 1 lemon, juiced
- 177.44 ml grated parmesan cheese, divided
- 9.85 ml salt
- 4.92 ml black pepper
- Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
- Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
- Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
- Coarsely chop two of the tomatoes and add them to the pasta.
- Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
- Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
- Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
- Spread the pasta in the prepared baking dish.
- Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
- Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
- Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.