Mediterranean light pasta casserole

This is an easy-to-make and pretty light baked pasta casserole. To be honest, I prefer my tortellini souffle (it was truly addictive), but this is less complicated to make and vegetarian also, so I get why many people would prefer it.
I used some green pasta, fresh broccoli, mushrooms, tomatoes, and flavorful herbs. The result was really nice. I think pasta dishes (whether baked or just mixed up) are the most satisfying of all in relation to the very little time they require (as in tastiness achieved at the end per minute invested). :)
Enjoy your green and fresh and lazy dish! :)

Last year: Saltimbocca alla romana (Italian).
Two years ago: Fondi di carciofi (Bacon-wrapped artichokes) (Italian).
Three years ago: Coconut, carrot and brown sugar cake slices.
Four years ago: Chickpea, avocado and pesto salad.

Ingredients (serves 2-3):

• 200 g green pasta like fusilli
• 3 small tomatoes
• 1/2 of a small broccoli
• 75 g champignons (from the can)
• 100 g grated Emmental (or some other hard cheese like Gouda)
• 2 tablespoons olive oil
• 1 tablespoon Herbes de Provence
• salt and pepper to taste

Boil the pasta according to package instructions. Prepare an oven proof dish. Preheat oven to 200 degrees C.
Put the pasta in it and add the chopped tomatoes and broccoli:

Add the oil, herbs, salt and pepper and mix well. Add the mushrooms and mix well. Add half of the cheese:

Mix well, then sprinkle the rest of the cheese on top in an even layer:

Put it in the oven and bake for 20 minutes. Many 25 if you prefer it crustier.
Take out, allow to cool a bit and dig in! :)