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4 ounces medium shell macaroni
1 cup shredded cheddar cheese (4 ounces)
1 tablespoon all-purpose flour
1 medium onion, thinly sliced
1 clove garlic, minced
2 tablespoons butter or margarine
5 medium tomatoes, peeled, seeded, and chopped
1/4 cup chopped parsley
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
2 cups fresh or frozen chopped broccoli

Cook pasta in boiling salted water for 8 to 10 minutes or until tender. Drain well. Meanwhile, combine 1/2 cup cheese and flour. Set aside.

In a large saucepan cook onion and garlic in butter till tender but not brown. Stir in the tomatoes, parsley, oregano, basil, and 1/4 teaspoon salt. Bring to boiling. Add broccoli. Simmer, covered, for 4 minutes. Stir in cooked pasta and cheese-flour mixture.

Transfer to an 8x8x2-inch baking dish. Bake, covered, in a 375 degree oven for 15 minutes. Sprinkle with remaining cheese. Bake,uncovered, for 5 minutes more.

Makes 6 to 8 servings

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