Ditalini in Creamy Tomato Sauce

INGREDIENTS
6 oz ditalini pasta
1 yellow onion, small diced
1 15oz can crushed tomatoes
1 crown of broccoli, cut florets to bite sized
1 clove garlic, minced
1/4 cup italian breadcrumbs
1/4 cup heavy cream
6 oz mozzarella cheese, shredded
1-2 tsp italian seasoning
1 Tbsp capers
Parmesan cheese, grated

DIRECTIONS
1 - Preheat oven to 450 degrees. Heat a large pot of salted water to boiling. Mix together the breadcrumbs and garlic to moisten; season with salt and pepper.
2 - Toss the broccoli in olive oil then season with salt and pepper. Roast on a parchment lined baking sheet 10-12 minutes until lightly browned.
3 - Meanwhile, cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water.
4 - While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium might. Add the diced onion and italian seasoning. Cook 2-3 minutes or until slightly softened. Add the tomatoes and cook 3-4 minutes, stirring occasionally, until slightly thickened. Add heavy cream and stir frequently, 30 seconds to 1 minute, until thoroughly combined.
5 - Stir the sauce, capers, and broccoli into the pot of cooked (and drained) pasta. Season with salt and pepper as needed.
6 - Transfer the mixture to a 2 qt casserole dish. Top with the mozzarella cheese, seasoned breadcrumbs, and sprinkle with Parmesan cheese.
7 - Bake casserole 8-10 minutes or until lightly browned and bubbly around the edges.

NOTES
Serves 3. Adapted from Blue Apron.