Three Cheese and Swiss Chard Pasta Bake Cake
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Easter |
| Region | Italian |
| By author | Karen Burns-Booth |
A delightful twist on the usual pasta bake, this "savoury 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.
Ingredients
- 250g penne pasta
- 350g fresh Swiss chard, trimmed and roughly chopped
- 4 free-range eggs (beaten)
- 300g cottage cheese
- 150g cream cheese
- 100g Parmesan cheese (plus some extra for the topping)
- 1 teaspoon finely chopped dill
- salt and pepper, to taste
Note
A delightful twist on the usual pasta bake, this "savoury 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 with seasonal greens or a salad.
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Cook the penne pasta according to the packet instructions. Drain in a colander. |
| Step 2 | Using the same water as the pasta, blanch the chard for a few minutes then drain and add to the pasta. |
| Step 3 | Put the pasta, chard and all of the other ingredients into a large bowl and mix well, seasoning to taste with salt and pepper. |
| Step 4 | 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. |
| Step 5 | Bake for 30 to 35 minutes until the pasta bake cake has set and is golden brown. |
| Step 6 | 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. |
| Step 7 | Can be reheated in the microwave. |
