Egg and Vegetable Pasta Bake
You can't go wrong when you combine two favourites - eggs and pasta for lunch or a light supper.
- Prep time: 10-15 min
- Makes: 6 servings
- Cook time: 35-40 min
- Fat.2.7 g
- Cholesterol.0 mg
- Carbohydrates.4.2 g
- Dietary Fibre.2.7 g
- Protein.9.5 g
|4||slices of bacon, chopped|
|1 1/2 cup / 375 ml||sliced mushrooms|
|1||small red pepper, diced|
|2||chopped green onions|
|6 oz / 175 ml||cooked penne pasta|
|2 cup / 500 g||Egg Creations Fat Free Garden Vegetable, well shaken|
Sauté chopped slices of bacon, sliced mushrooms and diced red pepper until tender. Drain off excess fat. Mix with green onions, cooked penne pasta and 1 carton of Egg Creations™ Garden Vegetable.
Pour into a quiche pan or pie plate and bake at 350°F (180°C) for 30 to 35 minutes or until set.
If desired, sprinkle with shredded Mozzarella or Parmesan cheese 5 minutes before end of baking.
Let stand 10 minutes before serving.
This recipe was made with:
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.Learn More
Tips: Kid-friendly Ideas
Hard boiled eggs, a wholesome option for school lunchboxes. Charm your pint-sized eaters by decorating eggs with vegetable garnishes to make fun edible creatures.
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