Ingredients
3/4 cup uncooked elbow macaroni1 medium onion, thinly sliced1 garlic clove, minced2 teaspoons butter2 cups chopped fresh broccoli2 cups chopped seeded peeled tomatoes (about 6 medium)1/2 cup minced fresh parsley1 teaspoon chicken bouillon granules1/4 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon dried basil1 cup shredded reduced-fat cheddar cheese, divided
Preparation
Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese.
Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
