125 g Macaroni

30 g Butter

2 Celery Stalks

(Chopped)

1 Onion

(Diced)

2 Garlic Cloves

(Crushed)

250 g Broccoli

(Chopped)

425 g Tinned Chopped Tomato

(Chopped)

1 tbsp Vegetable Stock

2 tbsp Fresh Parsley

(Chopped)

1 tbsp Fresh Oregano

(Chopped)

1 Carrot

(Chopped)

1 cup Tasty Cheese

(Grated)

1. Add macaroni to saucepan of boiling water and boil rapidly uncovered for 10 minutes. Drain.
2. Melt butter in saucepan adding onion, celery and garlic. Cook until onion is tender.
3. Add broccoli, tomatoes, carrot, herbs and stock to pan.
4. Bring to boil then reduce heat and simmer for 3 minutes.
5. Add macaroni and ½ of cheese, mix well.
6. Pour mixture into ovenproof dish.
7. Sprinkle remaining cheese on top.
8. Bake in moderate oven for 20 minutes.

Serve warm.