Step 1 Preheat oven to 180°C. Add penne to a large saucepan of boiling water; cook according to packet instructions, or until al dente, adding broccoli florets for the last 3 minutes of pasta cooking time. Drain pasta and broccoli. Chop broccoli roughly and set aside with pasta.
Step 2 Spray a large saucepan with olive oil; set over medium–high heat. Add diced onion and cook for 5 minutes, or until soft. Add reserved pasta and chopped broccoli with tomatoes, tomato paste, capsicum and 1 cup water. Simmer mixture for 4–5 minutes, or until sauce starts to thicken.
Step 3 Divide pasta mixture among 4 small ovenproof dishes, topping each with feta and edam; bake for 15 minutes, or until cheese melts and sauce is bubbling.
Step 4 Garnish bakes with chopped parsley and serve immediately.