Cheesy Pasta Bake
Course: Dinner, LunchDifficulty: Easy
Servings
4-6
servingsPrep time
20
minutesCooking time
45
minutesThis is a really flexible recipe – add chopped cooked vegetables, herbs, leftover roast chicken, sun-dried tomatoes, or a spoonful of pesto for extra flavour.
Ingredients
350 g 350 dried spaghetti
4 4 spring onions, finely sliced
2 cloves 2 garlic, minced
5 5 eggs
1 tsp 1 Dijon mustard
1 tsp 1 dried oregano
1/2 tsp 1/2 ½ tsp dried thyme
150 g 150 cream cheese
100 g 100 grated tasty cheese (reserve a small handful for topping)
75 g 75 crumbled feta (reserve a few tablespoons for topping)
Salt and pepper, to taste
Butter, for greasing
Directions
- Preheat oven to 180°C. Generously grease a 20–23cm springform cake tin with butter.
- Cook the spaghetti in salted water until just shy of al dente – about 2 minutes less than the packet suggests. Drain and set aside to cool slightly.
- In a large bowl, whisk together the eggs, cream cheese, Dijon mustard, garlic, oregano, thyme, salt and pepper. Add the spaghetti, spring onions, ¾ of the grated cheese, and most of the crumbled feta.
- Pour the mixture into the prepared tin and press down gently to flatten. Sprinkle the reserved cheese and feta over the top.
- Bake for 30 minutes or until just set and lightly golden. Then grill for 3–5 minutes to crisp and brown the top.
- Cool slightly before removing from the tin and slicing into wedges. Serve hot with a green salad.
Notes
- This recipe can be baked ahead and stored in the fridge for up to 3 days. Reheat in the oven or enjoy at room temperature.