4 oz. macaroni
1 clove garlic, minced
1/4 c. chicken broth
1/4 tsp. dried basil
1 c. shredded cheddar cheese
2 c. fresh or frozen broccoli
5 med. tomatoes, peeled & chopped (or canned)
1 med. onion, sliced thin
1 tbsp. parsley
1/4 tsp. oregano

Cook macaroni in boiling salted water 8 to 10 minutes; drain well. In saucepan cook onion and garlic in butter until tender. Add tomatoes, parsley, broth, oregano, basil and 1/4 teaspoon salt. Bring to boiling. Add broccoli, cover and simmer 4 minutes. Add pasta to tomato mixture. Turn into 8"x8"x2" baking dish. Bake, covered in 375 degree oven for 15 minutes. Sprinkle with cheese, bake uncovered 5 minutes more. Serves 6 to 8.