1cupFontina/Fontal cheese (gruyere or provolone are a good substitute)
1/2cupParmesan Cheese
Instructions
Pre-heat oven to 350F (180C). Lightly oil an 8 x 6 inch (20x15 cm) baking dish.
In a large pan heat the olive oil and garlic (for approximately 1 minute) then add the tomato puree (passata), water, basil, oregano and salt, simmer on medium heat for approximately 10-15 minutes, until thickened.
While the sauce is cooking, cook the pasta in salted boiling water for approximately 4 minutes then add the broccoli florets and continue to boil for approximately 3-4 minutes, drain well, do not rinse.
Add the pasta and broccoli to the sauce, add half the Fontina and 1/2 the Parmesan cheese and toss gently, place in the prepared baking dish and top with the remaining Fontina and Parmesan cheese. Bake approximately 20 minutes, serve immediately. Enjoy!
Notes
Leftovers will keep in the refrigerator for two to three days and can be rewarmed.