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By Sporty Afros
You guys know I stay in the kitchen, so this week I made Tomato, Broccoli, Mozzarella Casserole. It was really simple and yummy. Ingredients
drained chickpeas, and 1/2 cup of the chopped basil.
Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.
Whisk the eggs with the cottage cheese (or ricotta cheese) and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.
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 mozarella into bits and scatter between the rows of 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. Let stand for a few more minutes before serving.
- 12 ounces farfalle pasta (also known as bowtie)
- 1 pound broccoli florets, frozen or fresh
- 3 large ripe tomatoes, divided
- 3/4 pound onion, diced
- 4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained( I cut out the chickpeas, this ingredient seemed odd in this dish)
- 3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided(I used 1 cup of part skim mozzarella to reduce the fat and calories)
- 3 large eggs
- 1 cup cottage cheese (4% milkfat or greater) ( I dont like cottage cheese so I used low fat ricotta)
- 1 lemon, juiced
3/4 cup grated Parmesan, divided(I only used a sprinkle of cheese, less than 1/4 cup to reduce the fat and calories)
- 2 teaspoons salt
- 1 teaspoon black pepper