CHEESE & SWISS CHARD PASTA BAKE

Ingredients

• 250 g slim penne or short pasta

• 200 g organic spinach or Swiss chard, coarsely shredded

• 4 free-range egg, beaten

• 1 cup fresh cream

• 100 g Parmesan cheese

• sea salt and freshly ground black pepper, to taste

• basil leaves, to serve

• olive oil, to drizzle

• 2 x 200 g ricotta

Cooking Instructions

1. Preheat the oven to 180°C.

2. Cook the pasta according to the package instructions until al dente. Drain and reserve the water.

3. Return water to the boil and add the chard. Cook for a few minutes until wilted. Drain well and squeeze out any remaining moisture, then separate the leaves.

4. Beat together the eggs, cream, ricotta and Parmesan, setting aside 1–2 T for sprinkling.

5. Season to taste. Mix with the pasta and chard.

6. Turn into an oiled, deep baking pan (19–20 cm in diameter and 6 cm deep), lined with baking paper. Bake for 30 minutes or until set and browned.

7. Leave for about 5 minutes, then invert and remove the paper. Invert again onto a serving plate and dust with the remaining Parmesan.

8. Cut into wedges for serving.

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