- 200g dried elbow pasta
- 1 onion, diced
- 2 teaspoons crushed garlic
- 2 cups baby spinach leaves, shredded
- 1 zucchini, coarsely grated
- 200g shaved ham, roughly chopped
- ¼ cup snipped fresh chives
- 5 eggs, lightly beaten
- 1¼ cups grated tasty cheese
Preheat oven to 180°C (160°C fan forced). Grease a 20cm x 30cm x 6cm deep rectangle cake pan or roasting pan and line the base with baking paper. Cook pasta in a large saucepan of boiling water following packet directions. Drain and return to pan.
Meanwhile, heat 2 teaspoons olive oil in a frying pan over medium heat. Add onion and garlic and cook for 3-4 min or until softened.
Add onion mixture to the pasta then add the spinach, zucchini, ham, chives, eggs and ¾ cup of the grated tasty cheese. Stir well to combine. Transfer to prepared pan and sprinkle with remaining cheese. Bake for 25-30 min or until just set, covering top with foil if browning too quickly. Cool in pan, then cut into squares to serve.
For leftovers, wrap individual pieces in plastic wrap and foil and freeze. Thaw in the fridge overnight before serving.