CHEESY PASTA AND HERB PIE

Prep: 10 minutes     Cook: 35 minutes    
Serves: 6

An unusual version of an oven omelette, packed with pasta, sharp Cheddar, veggies and fresh herbs. Serve with a leafy green salad, then tuck the left-over wedges into school lunch boxes the next day.

Ingredients

  • 2 Tbsp (30 ml) vegetable oil
  • 1 small bunch spring onions, finely sliced
  • 1 x 300 g punnet cherry tomatoes, halved
  • 3 baby marrows, sliced
  • 2 cloves garlic, peeled and crushed
  • 8 eggs
  • ¾ cup (375 ml) full-cream milk
  • 3 Tbsp (45 ml) chopped fresh parsley
  • 1 Tbsp (15 ml) fresh thyme leaves
  • freshly ground black pepper
  • 350 g (about ¾ of a 500 g pack) Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water
  • 2 cups (500 ml) grated Cheddar
  • 1 tsp (5 ml) paprika

Method

  1. Heat the oven to 180 °C.
  2. Heat the oil in a pan and gently fry the spring onions, cherry tomatoes and baby marrows for about 10 minutes, or until the tomatoes are beginning to collapse
  3. Add the garlic and fry for a further minute, without letting it brown. Set the pan aside.
  4. Break the eggs into a large mixing bowl, add the milk, and whisk for a minute, until the eggs are foamy. Add the parsley and thyme and set aside.
  5. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil.  Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  6. Drain the pasta in a big colander, reserving a third of a cup of the boiling water. Tip the pasta back into its cooking pot and stir in the reserved water (this will prevent it from sticking together). Allow to cool for a few minutes.
  7. Put the cooked vegetables and 1 cup of Cheddar cheese into the pasta pot and gently stir to combine. Season to taste with salt and black pepper.
  8. Immediately tip the mixture into a large, shallow oven dish lightly greased with oil and set aside to cool to lukewarm.
  9. Pour the egg mixture evenly over the pasta, sprinkle the remaining grated Cheddar over the top, and dust with paprika.
  10. Bake at 180 °C for about 30 minutes, or until the eggs have set and the cheese is golden and bubbling.
  11. Cut into squares or wedges and serve hot, with salad.
 Papa Grandé’s Tips
  • You can add any chopped fresh herbs of your choice to this frittata – for example, oreganum, marjoram, chives or basil.
  • Ring the changes by adding strips of ham or crispy bacon bits to your pie, or by sprinkling freshly grated Parmesan or Pecorino cheese on top.
  • 2 Tbsp (30 ml) vegetable oil
  • 1 small bunch spring onions, finely sliced
  • 1 x 300 g punnet cherry tomatoes, halved
  • 3 baby marrows, sliced
  • 2 cloves garlic, peeled and crushed
  • 8 eggs
  • ¾ cup (375 ml) full-cream milk
  • 3 Tbsp (45 ml) chopped fresh parsley
  • 1 Tbsp (15 ml) fresh thyme leaves
  • freshly ground black pepper
  • 350 g (about ¾ of a 500 g pack) Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water
  • 2 cups (500 ml) grated Cheddar
  • 1 tsp (5 ml) paprika
  1. Heat the oven to 180 °C.
  2. Heat the oil in a pan and gently fry the spring onions, cherry tomatoes and baby marrows for about 10 minutes, or until the tomatoes are beginning to collapse
  3. Add the garlic and fry for a further minute, without letting it brown. Set the pan aside.
  4. Break the eggs into a large mixing bowl, add the milk, and whisk for a minute, until the eggs are foamy. Add the parsley and thyme and set aside.
  5. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil.  Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  6. Drain the pasta in a big colander, reserving a third of a cup of the boiling water. Tip the pasta back into its cooking pot and stir in the reserved water (this will prevent it from sticking together). Allow to cool for a few minutes.
  7. Put the cooked vegetables and 1 cup of Cheddar cheese into the pasta pot and gently stir to combine. Season to taste with salt and black pepper.
  8. Immediately tip the mixture into a large, shallow oven dish lightly greased with oil and set aside to cool to lukewarm.
  9. Pour the egg mixture evenly over the pasta, sprinkle the remaining grated Cheddar over the top, and dust with paprika.
  10. Bake at 180 °C for about 30 minutes, or until the eggs have set and the cheese is golden and bubbling.
  11. Cut into squares or wedges and serve hot, with salad.
 Papa Grandé’s Tips
  • You can add any chopped fresh herbs of your choice to this frittata – for example, oreganum, marjoram, chives or basil.
  • Ring the changes by adding strips of ham or crispy bacon bits to your pie, or by sprinkling freshly grated Parmesan or Pecorino cheese on top.

Related Hint

Cheesy Pasta and Herb Pie

You can add any chopped fresh herbs of your choice to this frittata – for example, oreganum, marjoram, chives or basil.

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