EGG AND VEGETABLE BAKED PASTA

Yields8 Servings
 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

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