Eggy Pasta Bake
250g small pasta (such as macaroni)*
1 tablespoon olive oil
1 onion, chopped
100g mild salami, chopped
3 zucchini, chopped
1 clove garlic, chopped
2 tablespoons parsley, chopped
¼ cup chopped basil
6 eggs
2 cups milk (or half milk, half cream)
1 ½ cups grated cheddar cheese
Method
Preheat oven to 180°C.
Line a 20cm x 30cm slice tin with baking paper.
Bring a large pot of salted water to the boil.
Cook pasta according to directions. Drain and set aside.
Heat oil in a medium sized saucepan. Add onions and cook until soft. Add salami and zucchini and cook for a further 2 minutes.
Stir through garlic, parsley and basil.
Beat eggs and milk together. Season well.
Stir through zucchini mixture, pasta and half the quantity of cheese.
Pour mixture into pan and sprinkle with remaining cheese and bake for 40 minutes.
* I use "torsades girandole" which is great because it cooks in 6 minutes
