With the Euros 2012 approaching in June here is a cheap and easy dish to entertain guests. It won’t break the boys’ beer budgets or it could be made for the girls to escape the football fanatics!
This easy, family filler makes a great midweek meal - or try it for Saturday lunch. It's nutrient-packed, meaning it's a very healthy option.
Suitable for vegetarians
2 tbsp olive oil
200g (7oz) pasta shapes
6 spring onions, sliced
1 garlic clove, crushed
1 courgette, sliced
1 red or yellow pepper, deseeded and sliced
110g (4oz) baby corn, halved
450ml (3/4 pint) milk
150g (5oz) PILGRIMS CHOICE Mature Cheddar cheese, grated
2tsp dried oregano or mixed dried herbs
12 cherry tomatoes, halved
Salt and freshly ground black pepper
1 Preheat the oven to 190ºC/fan oven 170ºC. Grease a 1.5 litre (2 1/3 pint) baking dish with a little olive oil, or use 4 individual ovenproof dishes.
2 Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8-10 minutes, or according to pack instructions.
3 Meanwhile, heat the rest of the olive oil in a large frying pan and cook the spring onions and garlic gently for 2-3 minutes. Add all the remaining vegetables and cook for 3-4 more minutes, stirring frequently.
4 Drain the pasta well and add to the vegetable mixture, stirring to combine. Transfer to the baking dish.
5 Beat together the eggs and milk, then mix in about three-quarters of the cheese. Add the oregano or mixed herbs and season with salt and pepper. Pour evenly over the pasta and vegetables and sprinkle with the remaining cheese. Arrange the cherry tomatoes over the top. Bake for 20-25 minutes until set and golden. Serve, garnished with fresh herb sprigs.
If you like (and you're not vegetarian) stir some chunks of roast ham through the pasta and vegetable mixture before adding the eggs and milk.