This could be also called “baked pasta omelet with vegetables”. You can add onion, garlic, other vegetables and spices of your choice.
Yield: 6 servings
300 g pasta (I used spaghetti)
2 cups green beans, thawed
2 cups broccoli florets, thawed
150 g Maasdam cheese (cheddar/parmesan)
50 g shredded goat cheese
500 ml whole milk
1 teaspoon freshly ground pepper mix (black, white, red, green)
1 teaspoon turmeric
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 tablespoon dried Italian herb mix/herbs de Provence/dill
- Preheat the oven to 200°C. Grease a 5cm-deep, 29cm x 18cm baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook pasta for until just tender, about 6 minutes. Make sure the inside is still hard. Drain in a colander. Blanch green beans and broccoli in the same pot of boiling water until tender, roughly 2 minutes. Drain. In a large bowl, toss pasta and drained vegetables, shredded maasdam cheese. Or using a wooden spoon, gently mix, until all the ingredients are combined. Transfer to the prepared baking dish.
- In a medium bowl, whisk together eggs, milk, turmeric, salt and peppers. Pour mixture into the dish with pasta and vegetables. Sprinkle with olive oil mixed with dried herb mix. Scatter with goat cheese. Bake until top is golden and the center is no longer jiggly, about 25 minutes. Serve!