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Cheesy Tomato and Broccoli Bake – A Delicious Mozzarella Meltdown

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Ingredients

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

Nutritional information

602.8

Calories

163 g

Calories From Fat

18.2 g

Total Fat

8.9 g

Saturated Fat

139.9 mg

Cholesterol

1610.2 mg

Sodium

76.2 g

Carbs

7.6 g

Dietary Fiber

8.2 g

Sugars

35.5 g

Protein

486g

Serving Size

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Cheesy Tomato and Broccoli Bake – A Delicious Mozzarella Meltdown

Name: Cheesy Tomato and Broccoli Bake – A Delicious Mozzarella Meltdown
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: : 12; : 1; : 3; : 3/4; : 4; : 1; : 3/4; : 1/2; : 3; : 1; : 1; : 3/4; : 2; : 1

Features:

Cuisine:

American

I suffer from reflux so I made some changes. I reduced the onions to 9 oz. (all I had on hand) and tomatoes to 2. I also added a can of drained artichoke hearts to add more flavor that I might have lost from reducing the onions and tomatoes. I reduced the mozzarella to about 6 oz., again to help my digestion, and left out one of the egg yolks. It was still fantastic! A keeper!

70 min
Serves 6
Easy

Ingredients

Directions

Tomato, Broccoli, and Mozzarella Casserole, This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012 Basil makes a strong appearance in the overall flavor It is from thekitchn com , I suffer from reflux so I made some changes I reduced the onions to 9 oz (all I had on hand) and tomatoes to 2 I also added a can of drained artichoke hearts to add more flavor that I might have lost from reducing the onions and tomatoes I reduced the mozzarella to about 6 oz , again to help my digestion, and left out one of the egg yolks It was still fantastic! A keeper!

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Steps

1 Done	Heat the Oven to 375f and Lightly Grease a 9x13-Inch Casserole Dish With Olive Oil.
2 Done	Boil Water With Salt. Add the Farfalle and Cook For 11 Minutes (nearly Al Dente). Drain.
3 Done	Steam the Broccoli Just Until Tender. Drain and Chop Into Florets. Toss With the Cooked Pasta.
4 Done	Coarsely Chop Two of the Tomatoes and Add Them to the Pasta.
5 Done	Stir in the Chopped Onion and Minced Garlic, Along With the Drained Chickpeas, and 1/2 Cup of the Chopped Basil.
6 Done	Tear 2/3 of the Fresh Mozzarella Into Marble-Sized Chunks and Fold Into the Pasta Mixture.
7 Done	Whisk the Eggs With the Cottage Cheese and Lemon Juice. Stir in 1/2 Cup of Parmesan. Stir This Liquid Into the Pasta Mixture With Salt and Pepper Until Well Combined.
8 Done	Spread the Pasta in the Prepared Baking Dish.
9 Done	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 Tomato Slices.
10 Done	Sprinkle the Remaining 1/4 Cup of Parmesan Cheese on Top, and Drizzle With Olive Oil.
11 Done	Bake For 35 Minutes or Until the Cheese on Top Has Melted and the Casserole Is Bubbling. Remove from the Oven and Immediately Sprinkle With the Remaining Chopped Basil. Let Stand For a Few More Minutes Before Serving.