Broccoli, Cannellini & Sun-Dried Tomato Pasta Bake

Ingredients

• 75g sun-dried tomatoes
• 1 tbsp extra virgin olive oil
• 2 x 400g tins chopped tomatoes with garlic and oregano
• 1 x 400g tin cannellini beans, drained and rinsed (about 240g drained)
• 300g malloreddos small shell pasta
• 300g broccoli, cut into small florets, stalk peeled and finely sliced
• 100ml pasta cooking water, reserved before draining
• 125g mozzarella, drained and torn
• 75g mature Cheddar, coarsely grated

Method

1. Soften the tomatoesCover the sun-dried tomatoes generously with warm water and leave for 20 minutes while you prepare the broccoli and cheeses. Heat the oven to 200°C, fan 180°C, gas 6. Bring a large saucepan of water to the boil. Drain the softened tomatoes, discard the soaking water and chop them finely.
2. Simmer the saucePut the olive oil, chopped sun-dried tomatoes and both tins of tomatoes with garlic and oregano into a wide pan. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Fold in the drained cannellini beans for the final 2 minutes. The sun-dried tomatoes and cheese are salty, so there is no need to add salt at this stage.
3. Cook the pasta and broccoliWhile the sauce simmers, cook the pasta for 2 minutes less than the pack timing. Add the broccoli florets and sliced stalk for the final 2 minutes. Scoop out a mug of cooking water, then drain. The pasta should still have a firm centre because it will finish in the oven.
4. Fill the dishStir the pasta and broccoli into the sauce with 100ml of the reserved cooking water. The mixture should look loose and saucy; add another splash if needed. Spoon into the ovenproof dish. Scatter the mozzarella and Cheddar evenly over the top.
5. Bake and bring to the tableBake for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese is golden in places. Check the centre is piping hot. Leave to stand for 5 minutes, then spoon into four warm bowls.

Use the whole broccoli

The stalk is good here too. Peel away the tough outer layer, slice the tender centre thinly and cook it with the florets. Frozen broccoli also works: cut any large pieces smaller and add it to the pasta pan for the final 3 minutes.

Make it dairy-free

Replace both cheeses with 150g of a dairy-free grated alternative intended for melting. Check its allergens and bake until the sauce is bubbling and the topping has melted. The pasta still contains wheat.

Cook once, eat twice

Divide between two smaller ovenproof dishes and bake both. Cool the spare portions promptly, refrigerate within 2 hours and eat within 2 days, or freeze for up to 2 months. Defrost in the fridge. Reheat once, covered, with a splash of water until piping hot throughout; uncover at the end to crisp the top.