Preheat the oven to 190°C.

Cook the pasta in salted boiling water until just al dente. Add the broccoli for the final 2 minutes of cooking, then drain well.

Meanwhile, heat a drizzle of olive oil in a large frying pan and cook the onion until softened. Add the garlic and tomatoes, then cook for 5–6 minutes until the tomatoes begin to soften. Stir through the Italian herbs and season to taste.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute before gradually whisking in the milk. Add the cream and continue stirring until the sauce thickens. Mix through the grated tasty cheese, parmesan and Dijon mustard until smooth.

Combine the pasta, broccoli, tomato mixture and cheese sauce, then pour into a greased baking dish.

Top with a little extra grated cheese and bake for 20–25 minutes until golden and bubbling.

Scatter with chopped parsley before serving.

Serving Suggestions

Serve with warm garlic bread and a crisp green salad for an easy family dinner.