2 c. fresh or frozen chopped broccoli
4 oz. cavatelli or elbow macaroni (1 1/2 c.)
1 med. onion, thinly sliced
1 clove garlic, minced
2 tbsp. butter
5 med. tomatoes, peeled, seeded and chopped
1 c. snipped parsley
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 c. shredded Cheddar cheese (4 oz.)

Thaw broccoli, if frozen. In a large kettle or Dutch oven, cook pasta, uncovered, in boiling salted water for 8 to 10 minutes or until tender; drain. Set aside.

In a 3 quart saucepan cook onion and garlic in hot butter. Add fresh broccoli (add frozen broccoli later), tomatoes, parsley, bouillon granules, salt, oregano and basil. Bring to boiling; reduce heat. Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of the cheese. (Add thawed broccoli.) Transfer to 8x8x2 inch baking dish.

Bake, covered, in 375 degree oven 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes more. Makes 6 to 8 servings.