Cheese & Swiss chard pasta bake
| Recipe By: | Phillippa Cheifitz |
Ingredients
- 250 g slim penne or short pasta
- 200 g organic spinach or Swiss chard, coarsely shredded
- 4 Free-range eggs, beaten
- 1/2 cup fresh cream
- 100 g Parmesan cheese
- sea salt and freshly ground black pepper, to taste
- basil leaves, to serve
- olive oil, to drizzle
- 2 x 200 g ricotta
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Cook the pasta according to the package instructions until al dente. Drain and reserve the water.
- Return water to the boil and add the chard. Cook for a few minutes until wilted. Drain well and squeeze out any remaining moisture, then separate the leaves.
- Beat together the eggs, cream, ricotta and Parmesan, setting aside 1–2 T for sprinkling.
- Season to taste. Mix with the pasta and chard.
- Turn into an oiled, deep baking pan (19–20 cm in diameter and 6 cm deep), lined with baking paper. Bake for 30 minutes or until set and browned.
- Leave for about 5 minutes, then invert and remove the paper. Invert again onto a serving plate and dust with the remaining Parmesan.
- Cut into wedges for serving.
Per serving: 2180.7 kJ, 19.9 g protein, 31 g fat, 37.8 g carbs
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