INGREDIENTS
3 cups
cooked short pasta (I used penne pasta)
4 cups
broccoli florets (raw)
3/4 cup
tomato puree
1/2 cup
water
1/2 tsp
basil
1/2 tsp
oregano
1/4 tsp
salt
1 clove
garlic chopped
1 cup
Fontina cheese (Gruyere cheese is a good substitute)
1/2 cup
Parmesan Cheese