Tomato, Broccoli, and Mozzarella Casserole

My grandmother, Nana Rose, wasn’t known for adventurous cooking. Her repertoire consisted mainly of simple, hearty fare – pot roast, mashed potatoes, and the occasional apple pie. But every so often, she’d pull out a recipe that surprised us all. This tomato, broccoli, and mozzarella casserole reminds me of those moments. It was vibrant, comforting, and a little bit unexpected, just like Nana Rose herself when she’d tell us about her youthful escapades. The aroma of basil baking into the cheesy topping brings back a flood of warm memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 casserole
• Dietary Type: Vegetarian

Ingredients

• 12 ounces farfalle pasta
• 1 pound broccoli florets
• 3 large tomatoes, divided
• ¾ pound onion, diced
• 4 garlic cloves, very finely minced
• 1 (15 ounce) can chickpeas, drained
• ¾ cup basil leaves, chopped and divided
• ½ pound fresh full-fat mozzarella cheese, divided
• 3 large eggs
• 1 cup cottage cheese (4% milkfat or greater)
• 1 lemon, juiced
• ¾ cup grated Parmesan cheese, divided
• 2 teaspoons salt
• 1 teaspoon black pepper
• Olive Oil (for greasing and drizzling)

Equipment Needed

• 9×13-inch Casserole Dish
• Large Pot
• Steamer Basket (optional)
• Colander
• Cutting Board
• Chef’s Knife
• Mixing Bowls
• Whisk

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil. This prevents the casserole from sticking and ensures easy serving.

2. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook for 11 minutes, or until nearly al dente. Remember, the pasta will continue to cook in the oven, so it’s best to slightly undercook it at this stage. This prevents a mushy casserole. Once cooked, drain the pasta thoroughly.

3. Steam the broccoli florets until just tender. You can use a steamer basket over boiling water, or even microwave them with a little water in a covered dish. Avoid overcooking the broccoli – it should still have a bit of bite. Drain the broccoli well and then roughly chop it into smaller florets. Toss the cooked farfalle pasta and chopped broccoli together in a large bowl.

4. Coarsely chop two of the tomatoes and add them to the pasta and broccoli mixture. The tomatoes will add moisture and a burst of fresh flavor to the casserole.

5. In the same bowl, stir in the diced onion, minced garlic, drained chickpeas, and ½ cup of the chopped basil. The onion and garlic will add a savory base note, while the chickpeas provide a protein boost and a pleasant texture. Don’t skimp on the basil – it’s a key flavor component of this dish!

6. Tear 2/3 of the fresh mozzarella into marble-sized chunks and gently fold them into the pasta mixture. Distributing the mozzarella throughout the casserole ensures every bite is cheesy and delicious.

7. In a separate mixing bowl, whisk together the eggs, cottage cheese, and lemon juice. Then, stir in ½ cup of the Parmesan cheese. The cottage cheese adds creaminess and body to the sauce, while the lemon juice brightens the flavors.

8. Pour the egg mixture into the pasta mixture and stir gently until everything is well combined. Make sure all the ingredients are evenly coated in the sauce. Season with salt and pepper. Taste and adjust seasonings as needed.

9. Spread the pasta mixture evenly into the prepared baking dish.

10. Slice the remaining tomato into half-moons and arrange them artfully on top of the pasta. Tear the rest of the mozzarella into bits and scatter them between the tomato slices. The tomato and mozzarella topping creates a beautiful and flavorful crust.

11. Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top, and drizzle lightly with olive oil. The Parmesan will create a golden-brown, crispy topping.

12. Bake in the preheated oven for 35 minutes, or until the cheese on top has melted, is golden brown, and the casserole is bubbling. A good indication that the casserole is done is when a knife inserted into the center comes out mostly clean.

13. Remove the casserole from the oven and immediately sprinkle with the remaining chopped basil. Let the casserole stand for a few minutes before serving. This allows the flavors to meld together and prevents it from being too watery.

Expert Tips & Tricks

• For a richer flavor, sauté the diced onion and garlic in a little olive oil before adding them to the pasta mixture. This will mellow their flavor and add depth to the casserole.
• If you don’t have fresh basil, you can use dried basil, but use about half the amount (approximately ¼ cup). Fresh basil is preferred for the best flavor.
• To prevent the top from browning too quickly, you can loosely cover the casserole with aluminum foil for the first 20 minutes of baking, then remove the foil for the remaining time.
• Make-ahead tip: You can assemble the casserole a day in advance and store it in the refrigerator. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
• If you want a slightly spicy kick, add a pinch of red pepper flakes to the pasta mixture.
• Don’t overcook the pasta in the first step. Slightly undercooking ensures the pasta doesn’t become mushy during baking.

Serving & Storage Suggestions

Serve the Tomato, Broccoli, and Mozzarella Casserole warm, straight from the oven. Garnish with a few extra fresh basil leaves for a pop of color. It’s delicious on its own or as a side dish to grilled chicken or fish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. You can also freeze the casserole for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	602.8 kcal	N/A
Calories from Fat	163 g	N/A
Total Fat	18.2 g	28%
Saturated Fat	8.9 g	44%
Cholesterol	139.9 mg	46%
Sodium	1610.2 mg	67%
Total Carbohydrate	76.2 g	25%
Dietary Fiber	7.6 g	30%
Sugars	8.2 g	N/A
Protein	35.5 g	70%

Variations & Substitutions

• Gluten-Free: Use gluten-free farfalle pasta.
• Dairy-Free: Substitute the mozzarella and Parmesan cheese with dairy-free alternatives. Nutritional yeast can be used in place of parmesan for a cheesy flavor. Use a dairy-free cottage cheese alternative or omit it completely, adding more of the dairy-free cheese substitute.
• Vegetable Variations: Feel free to add other vegetables such as zucchini, bell peppers, or spinach to the casserole. Just be sure to adjust the cooking time as needed.
• Protein Boost: Add cooked sausage or ground beef for a heartier casserole.
• Herb Variations: Experiment with different herbs such as oregano, thyme, or rosemary for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh basil?
A: Yes, you can substitute dried basil for fresh, but use about half the amount, as dried herbs have a more concentrated flavor.

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole a day in advance and store it in the refrigerator. You might need to add a few extra minutes to the baking time when baking from cold.

Q: Can I freeze this casserole?
A: Yes, you can freeze the casserole for up to 2 months. Thaw completely in the refrigerator before reheating.

Q: What if I don’t have cottage cheese?
A: You can substitute ricotta cheese or even plain Greek yogurt for the cottage cheese.

Q: Can I use a different type of pasta?
A: While farfalle works well, you can use other pasta shapes like penne, rotini, or rigatoni.

Final Thoughts

This Tomato, Broccoli, and Mozzarella Casserole is a versatile and comforting dish that’s perfect for any occasion. Whether you’re looking for a satisfying vegetarian meal or a crowd-pleasing side dish, this casserole is sure to be a hit. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback. Consider pairing it with a crisp green salad and a glass of light-bodied red wine for a complete and delightful meal. Happy cooking!