• 150g penne
  • 1 tbsp olive oil, plus extra for greasing
  • 1 red onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 100g frozen garden peas
  • 75g mature cheddar, grated
  • 4 medium free-range eggs, beaten
  • 50g fresh soured cream
  • 50g toasted pine nuts
  • ½ tsp crushed chilli flakes
  • 100g Italian-style salad, to serve


  1. 1

    Preheat the oven to 180°C/gas mark 4. Cook the pasta according to the instructions on the packet, then drain.

  2. 2

    Meanwhile, heat the oil in a frying pan. Cook the onion, garlic and peppers for 5-10 minutes, adding in the peas for the last 2 minutes.

  3. 3

    Stir in three-quarters of the cheese, the eggs, soured cream, toasted pine nuts, chilli flakes and drained pasta, then cook for a further 1 minute, until slightly thickened. Season and pour into a lightly greased 16cm loose-bottomed cake tin.

  4. 4

    Scatter over the remaining cheese and bake in the oven for 45 minutes until set. Cover with foil after 20 minutes to prevent the top from drying. Rest for 10 minutes before cutting into slices and serving with the salad.

Nutritional Details

Each serving provides
  • Energy 2018kj 482kcal 24%
  • Fat 26.8g 38%
  • Saturates 8.2g 41%
  • Sugars 10.0g 11%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

36.3g carbohydrate 3.9g fibre 22.1g protein

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