Tomato, Broccoli & Mozzarella Pasta Casserole
Tomato, Broccoli & Mozzarella Pasta Casserole
Rating: (1 rated)
Recipe Yield: Serves 6
Preparation

12 ounces farfalle or bowtie pasta
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
1 medium yellow onion, diced
4 cloves garlic, very finely minced
1 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Bring a large pot of water to boil and salt generously. Add the farfalle and cook until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender (see How To Cook Broccoli). Drain thoroughly and roughly chop into bite-sized florets. Toss with the cooked pasta. Chop 2 of the tomatoes into rough pieces, 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 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 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 mozzarella 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 and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

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