Pasta, corn and capsicum bake

Recipes~Plus
Cooking time
Less than 60 minutes
Healthy options
Low fat
Serves
4
Type
Budget
Family
Pasta
3 stars - based on 10 reviews
Pasta, corn and capsicum bake

Ingredients

  • Olive oil spray
  • 1 cup macaroni (elbows, spirals or bow ties)
  • 6-8 green onions, cut into short lengths
  • 1 cup frozen corn kernels (or use canned)
  • 1 red capsicum, quartered lengthwise, cut crosswise into slivers
  • 2 large eggs
  • 1 cup fat-reduced evaporated milk
  • 1 tablespoon chopped dill or parsley
  • ½ cup packed shredded 25 per cent fat reduced tasty cheese
  • 2 tablespoons grated parmesan

Preparation method

1. Preheat oven to 190°C/170°C fanforced. Lightly spray a 5-6 cup baking dish with oil.

2. Cook pasta in plenty of boiling, salted water for 7 minutes. Add onion, corn and capsicum; return to the boil and cook 2 minutes more. Drain; transfer to prepared dish.

3. Whisk together eggs, milk and dill. Add tasty cheese; season with salt and black pepper. Stir mixture through pasta. Spr½inkle with parmesan. Bake for 35-40 minutes until set and golden.
TIPS: Serve warm or cold.  

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