Cheese and broccoli bake


Broccoli belongs to the family of vegetables known as brassicas, and is a rich source of vitamin A, B complex, C and K, and the minerals iron and phosphorus. Broccoli is best eaten steamed so to preserve its natural richness in phytonutrients and vitamins, and an enzyme called myrosinase which may have cancer-protecting properties.

Serves 4, takes 30 mins to prepare and cook
High protein
Low fat

Per serving

21.4g protein
9g fat
58.5g carbohydrates
1.9g salt

For this recipe, you will need:

    2 large saucepans
    ovenproof dish
    spray cooking oil

250g penne pasta
350g broccoli florets
1 medium red onion, diced
400g tin of chopped tomatoes
2tbsp tomato puree
200g jar roasted peppers, roughly chopped
100g reduced fat feta cheese, crumbled
50g grated edam cheese
4tbsp chopped basil or parsley (or both!)


1. Heat the oven to 190c/170c fan/gas 5.
Cook the pasta according to the packet instructions, but in the final 3mins, add the broccoli
2. Spray a large pan with oil and stir fry the onion for around 4 or 5 mins until soft then add the tomatoes and tomato puree and heat until bubbling.
3. Stir in the peppers, pasta and broccoli florets
4. Transfer to a large ovenproof dish, top with feta and edam cheeses and bake for about 15mins or until golden on top. Garnish with any left over chopped hers and serve.