Ingredients
- 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
Method
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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.
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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.
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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.
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For leftovers, wrap individual pieces in plastic wrap and foil and freeze. Thaw in the fridge overnight before serving.
