Casserole with Meat, Pasta, Broccoli and Tomatoes

What I love about professional food shots is that it has instant connection with anyone who sees it regardless of one's status in life. Regardless if you’re an art critic or a cab driver, seeing a well taken shot of a dish makes our brains say “I want to eat that!”.

Well for this recipe, you need not settle for the idea of wanting, but have the chance of actually making one right in the comfort of your own home. And if you need further convincing, I ask you to look at the image again.

Your ingredients

2 minced cloves of garlic1 lb of ground beef

1 can of beef broth

1 thinly sliced medium sized onion

1 pack of uncooked rotini pasta

1/2 tsp of dried basil

1/2 tsp of dried oregano

1/2 tsp of dried thyme

1 can of undrained Italian style tomatoes

10 oz of broccoli

3 oz of shredded cheddar (if using parmesan cheese, it must be grated)

How to make your Casserole with meat pasta broccoli and tomatoes

In a non stick pan, over high heat, combine your garlic and meat.

Cook until meat is no longer pink. Drain any liquid and set aside cooked meat in a large bowl.

Now put the pan back into the flame and add your broth. Also throw in you basil, oregano,onion and pasta. Bring the mixture to a boil.

Once it starts to boil reduce the heat down to medium and continue boiling for another 10 minutes. After, put in your tomato juice.

Increase the heat back to high, continue to boil the mixture and throw in your broccoli.

This time, cook the mixture, uncovered, for not more than 8 minutes.

Cook until broccoli and pasta becomes tender.

Once done, drain excess liquid and add the mixture to the beef you cooked earlier.

Now go get a 9 inch baking dish, grease its insides, throw it into a preheated oven, and cook for 20 minutes at 350°C.

Once the dish starts to bubble, then it’s ready to serve.