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EGG AND VEGETABLE BAKED PASTA
350 g pasta shells
6 hard-boiled eggs
2 small red onions, peeled and quartered
3 small mixed peppers, chopped
150 g chestnut mushrooms, quartered
3 tbsp olive oil
1 clove garlic chopped
3 tbsp garlic, Italian seasoning
500 g crème fraiche
100 g Gruyere cheese grated
Salt and black pepper
1
Cook the pasta shells in salted boiling water for 10 minutes; drain and rinse under cold running water
2
Peel the eggs and cut into quarters
3
Preheat the oven to hot; place the prepared vegetables in a pan and toss together with the oil, garlic and garlic Italian seasoning; grill for 8-10 minutes, stirring now and then until the vegetables soften and start to char at the edges
4
Preheat the oven to 200C/Gas 6; put the cooked pasta, eggs and vegetables in an ovenproof dish; beat together the crème fraiche and half the cheese; season lightly, pour over the pasta, eggs and vegetables and stir gently to combine
5
Scatter over the remaining cheese, cover with foil and bake for 20 minutes; remove the foil and bake for a further 5 minutes until the top is golden brown; serve hot