I made this one evening for dinner when my boyfriend was out, basing it on a recipe from Slimming World magazine for "macaroni and broccoli cheese".
To serve 2-3, you need:
about 250g pasta
half a head of broccoli
half a head of cauliflower
1 garlic clove, crushed
1/4 tsp dried chill flakes
2 eggs, beaten
6 tbsp passata
1 tsp dried mixed herbs
150g fat free natural yogurt
100g grated reduced fat cheese
Bring the pasta, broccoli and cauliflower to the boil and simmer until just tender - you can do this in the same pan, if you add everything at the right time (pasta first then cauli then broccoli).
In a bowl, mix the garlic, chilli, passata, eggs, herbs and yogurt.
Place the pasta, cauli and broccoli into an ovenproof dish, pour over the tomato and yogurt mixture and sprinkle with cheese.
Bake in the oven for about 20 minutes until the cheese is melted.
I'm sending this to Pasta Please, hosted this month by Cate's Cates, on behalf of Jacqueline of Tinned Tomatoes, as the challenge this month is vegetarian pasta bakes.
I am also sending this to Let's Cook With Cheese, hosted by Simply Sensational Food, which calls for vegetarian recipes with cheese.
Finally I am sending this to the No Waste Food Challenge, hosted by Elizabeth's Kitchen, on behalf of Kate from Turquoise Lemons. This recipe allowed me to use up yogurt and passata from open containers in my fridge.