This classic Greek pasta bake usually includes ground beef, but we’ve made ours vegetarian for a change.
Ingredients
- 2 x 180g packets haloumi
- 300g sour cream
- 8 eggs
- 1/4 cup olive oil, plus extra to drizzle
- 2 bunches English spinach, washed, trimmed
- 500g rigatoni or other dried short tubular pasta
- 2 red onions or brown onions, chopped
- 1 long red chilli, seeded, finely chopped
- 2 heads broccoli, stalks removed, roughly chopped
Method
- Step 1Finely grate haloumi and reserve 1/4 cup for topping. Divide remaining haloumi between 2 large bowls.
- Step 2Divide sour cream between bowls, then add 4 eggs to each bowl. Whisk to combine, then season with salt and pepper.
- Step 3Heat 2 teaspoons olive oil in a frying pan over high heat.
- Step 4Add spinach and cook, tossing, for 2 minutes or until wilted, then drain. Finely chop and set aside. Reserve pan.
- Step 5Cook pasta in a large pan of boiling salted water for about 5 minutes.
- Step 6The pasta will not be fully cooked at this stage. Drain. Add to one bowl with egg mixture. Toss to combine.
- Step 7Meanwhile, heat remaining 2 1/2 tablespoons oil in reserved pan over medium heat.
- Step 8Add onions and chilli, and cook, stirring occasionally, for 5 minutes or until onions are soft. Add the spinach and broccoli, and cook, tossing, for 3 minutes or until broccoli turns bright green and is almost tender.
- Step 9Add broccoli mixture to remaining egg mixture and stir to combine.
- Step 10Preheat oven to 190°C. Place half the pasta mixture in a 25cm square, 7cm-deep ovenproof dish, arranging pasta side by side.
- Step 11Layer with broccoli mixture, then top with the remaining pasta mixture. Scatter the top with the reserved grated haloumi. Bake for 30 minutes or until pasta is heated through and top is golden and bubbling.
- Step 12Drizzle with a little extra oil and serve with lemon cheeks.
- High fibre
- Low carb
- Low sugar
- Vegetarian
Nutrition
5491 kj
Energy
73g
Fat Total
35g
Saturated Fat
13g
Fibre
64g
Protein
568mg
Cholesterol
2974.98mg
Sodium
7g
Carbs (sugar)
95g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young, Food director – MasterChef Magazine
- Image credit: (N/A)
- Publication: Taste.com.au
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