Two-Cheese Pasta And Broccoli Casserole

Submitted by Dancer

"This kid-friendly casserole can be frozen in packages for a quick lunch. Wrap a square first in plastic wrap, then foil, and freeze."

 

• Ready In: 35mins
• Ingredients: 5

ingredients

• 12 ounces penne
• 4 cups broccoli florets
• 2 (14 1/2 ounce) cans diced tomatoes with onion and garlic
• 3⁄4 cup grated parmesan cheese
• 3 cups shredded light cheddar cheese

directions

1. Preheat oven to 400 degrees.
2. Coat a 9-by-11- inch baking dish with cooking spray.
3. Cook pasta according to package instructions.
4. One minute before it is cooked through, add the broccoli.
5. Finish cooking and drain.
6. Toss pasta and broccoli with tomatoes, then cheeses.
7. Pour into the baking dish.
8. Cover loosely with foil, and place in the center of the oven for 10 minutes, or until the cheese melts.
9. Let casserole stand for 5 minutes.

Reviews

[angiyoungblood]

once a week, i have to prepare several meals for my DH to take on the road with him. i changed quite a bit in this recipe and it turned out well. mostly, i used it as a guide to use up leftovers. for the cheese, i used about 8 slices of white american processed, half a cup of mexican mix shredded, and half a cup of sharp cheddar, plus the parmesan. for the veggies, i used half a bag of frozen peas, and half a bag of frozen corn. topped it off with remainder of bag of french fried onions. viola!... a perfect mesh of flavors to satisfy the DH.

 

[Shwltr78]

I was unimpressed with this dish. The flavors didn't blend as well as I had hoped. It just tasted like something was missing.

 

[Steph_40135]

Followed the instructions to a tee, but I just was not crazy about the texture of the whole dish. Great potential though. I would like to make a cream cheese sauce for it if I try it again.

 

[Foxyrae]

Made this as part of my first OAMC session..turned out GREAT! Put together and baked, then froze the entire thing. MIL said it was better than a restaurant...and I can't tell you how much of a compliment that is coming from her ;) Wouldn't change a thing!!

 

[Kitchen Kozy]

Very nice! I've made this twice. The first time I used Angie's idea of sauteing onions and garlic to add to the canned tomatoes. This time, being the height of the tomato harvest in my garden, I used fresh tomatoes, scallions and a leek from my garden, along with garlic festival garlic, and ended up making a tomato sauce similar to the one I used in my Tomato-Pistachio Asparagus (Recipe #226577). Both ways worked great. All the kids ate it. I agree with CraftScout that it might be a little better if we made a cheese sauce instead of just mixing in the cheese, but even with the cheese just mixed in, it turned out quite nice and we all enjoyed it.