Cheese, Egg, and Cream Based Recipes - Savory Egg Pasta

Ingredients                                                                            

• 225 g/8 oz/2 cups whole wheat pasta shapes

• 30 ml/2 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 225 g/8 oz/2 cups spring greens (spring cabbage), shredded

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp chopped sun-dried tomato

• 2.5 ml/1/2 tsp dried mixed herbs

• Salt and freshly ground black pepper

• 2 hard-boiled (hard-cooked) eggs, chopped

• 50 g/2 oz/1 cup fresh breadcrumbs

• 50 g/2 oz/1/2 cup grated red Leicester cheese

• 15 g/1 tbsp butter

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Method:

1. Cook the pasta according to the packet directions. Drain. Meanwhile, heat the oil in a large saucepan.

2. Add the onion and garlic and cook for 2 minutes until softened but not browned.

3. Add the greens and cook for 1 minute until beginning to wilt. Add the canned tomatoes, the sun-dried tomato, herbs, a little salt and lots of pepper.

4. Cover and cook gently for 5 minutes. Stir in the pasta and eggs. Turn into a 1.2 liter/2 pt/5 cup ovenproof dish.

5. Mix the breadcrumbs and cheese together and sprinkle over. Dot with butter.

6. Bake in the oven at 190°C/375°F/gas mark 5 for about 20 minutes until the top is golden brown and the mixture is piping hot.