A delightful twist on the usual pasta bake, this “savoury pasta cake” is baked in a cake tin with fresh chard and free-range eggs. The three cheeses make for a tasty and protein packed light lunch or supper dish. Serve warm with seasonal greens or a salad.
350gfresh Swiss chard, trimmed and roughly chopped
4free-range eggs, beaten
100gParmesan cheese, plus extra for the topping
2teaspoons finely chopped fresh dill
Salt and pepper, to taste
Pre-heat oven to 180°C/350°F/Gas mark 4. Cook the penne pasta according to the packet instructions. Drain in a colander.
Using the same water as the pasta, blanch the chard for a few minutes then drain well and add to the cooked pasta.
Put the pasta, chard and all of the other ingredients into a large bowl and mix well, seasoning to taste with salt and pepper.
Grease and line a 20cm (9”) easy-release cake tin with baking paper and spoon the ingredients into the tin. Smooth the top with the back of a spoon and sprinkle some extra Parmesan cheese over the top.
Bake for 30 to 35 minutes until the pasta bake cake has set and is golden brown.
Allow to cool in the tin for 5 minutes before turning out onto a serving platter. Cut into wedges and serve warm with salad leaves.