Healthy Vegetarian Pasta Bake
Ingredients
- 150 gms spelt pasta shapes or gluten-free pasta, cooked al dente
- 6 pastured or organic eggs
- 1/2 cup cream
- 1/2 cup homemade chicken stock optional boost of nutrition for the non vegetarians
- 150 grams baby spinach chopped
- 1/2 grated cheddar cheese
- 150 g feta
- 2-3 cloves of garlic finely chopped
- pinch nutmeg
- 1 tablespoon butter or ghee
- 2 tablespoons fresh herbs I used basil & parsley
Instructions
- Preheat oven to 170 degrees celcius
- Grease a pie dish with butter and scatter pasta in dish
- Melt butter or ghee in frying pan and gently saute garlic on low heat for a minute
- Throw in baby spinach and lightly saute for for an extra minute. Turn heat off.
- Lightly beat the eggs in a medium bowl then add the cream, stock (if using), herbs, nutmeg, garlic and spinach mixture and cheese and combine well
- Pour the mixture over the pasta and crumble the feta over the top
- Bake for approx 30 minutes
- Make sure the eggs are set and the feta is slightly browned. If you need to, place dish back in oven for a further 5-10 minutes.
Notes
Serve with a big garden salad.
The leftovers are perfect when warmed up, placed in a thermos and sent to school the next day. It's always a great idea to make extra for lunchboxes and my kids loved it in theirs!
The leftovers are perfect when warmed up, placed in a thermos and sent to school the next day. It's always a great idea to make extra for lunchboxes and my kids loved it in theirs!