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Don’t be fooled by this pasta bake. After sharing out dishes I had room for seconds. For an even creamier dish, try some bechamel thrown in.
Ingredients
- 500g penne pasta
- Pinch of salt
- Pinch of pepper
- Sprinkle mixed herbs
- 5 Eggs
- 200g grated cheddar cheese
- 150g mexican chicken
- 150g cooked ham
- 1 Small tin sweetcorn
- 4 Mushrooms
- 1 Spring onions
- 50g breadcrumbs
Method
Boil pasta with a little salt until tender.
Fry mushrooms and spring onions in a little oil.
Mix all ingredients together except for the breadcrumbs and mix and transfer them into a baking tray.
Finish the top with more grated cheese sparingly sprinkle the breadcrumbs over.
Bake for about 40 minutes, covered with foil, at 150°C. After this time, remove the foil and bake for another 10 minutes until the top of the pasta bake is golden brown.
Ricky’s Pasta Bake
Don’t be fooled by this pasta bake. After sharing out dishes I had room for more pasta bake. For an even creamier dish, try some bechamel thrown in.
Ingredients
- 500 g penne pasta
- Pinch salt
- Pinch Black pepper
- Sprinkle mixed herbs
- 5 eggs
- 200 g grated cheddar cheese
- 150 g mexican chicken
- 150 g cooked ham
- 1 Small tin sweetcorn
- 4 Mushrooms
- 1 Spring onions
- 50 g breadcrumbs
Instructions
- Boil pasta with a little salt until tender.
- Fry mushrooms and spring onions in a little oil.
- Mix all ingredients together except for the breadcrumbs and mix and transfer them into a baking tray.
- Finish the top with more grated cheese sparingly sprinkle the breadcrumbs over.
- Bake for about 40 minutes, covered with foil, at 150°C. After this time, remove the foil and bake for another 10 minutes until golden brown.
Ideal for school lunches