Cheesy Pasta Bake with Broccoli and Mushrooms

1Preheat your oven to 180°C (350°F).

2In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3In a large skillet, heat olive oil (2 tablespoons) over medium heat. Add the diced onion (1) and sauté until translucent, about 5 minutes. Add the minced garlic (2 cloves) and cook for an additional minute until fragrant.

4Stir in the frozen mushrooms (200 g) and cook for about 5 minutes until they are heated through. Then add the frozen broccoli and cook for another 5 minutes until the broccoli is tender.

5Add the canned diced tomatoes (400 g), cream cheese (200 g), dried oregano (1 teaspoon), dried basil (1 teaspoon), salt, and pepper to the skillet. Stir until the cream cheese (200 g) is melted and everything is well combined.

6In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Mix well to ensure the pasta is evenly coated with the sauce.

7Transfer the pasta mixture into a greased baking dish. Sprinkle the grated cheddar and mozzarella cheese evenly on top.

8Pour the vegetable broth (500 ml) around the edges of the baking dish to keep the pasta moist during baking.

9Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

10Remove from the oven and let it cool for a few minutes before serving.