Mushroom, bacon and broccoli pasta pie
1 medium, finely chopped
200 g, button, sliced
125 g, chopped
400 g, cut into small florets
Cooked wholemeal pasta
2½ cup(s), spiral (370g)
Grated parmesan cheese
¾ cup(s), (60g)
3 medium, lighlty beaten
½ cup(s), (125ml)
¼ cup(s), finely chopped, finely chopped
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm (base measurement) round cake tin with oil. Line base and side with baking paper.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, mushrooms and bacon, stirring, for 5 minutes or until mushrooms are tender. Transfer to a large bowl.
- Meanwhile, boil, steam or microwave broccoli until just tender. Drain.
- Add broccoli, pasta, ½ cup (40g) parmesan, egg, milk and chives to mushroom mixture and stir to combine. Spoon pasta mixture into prepared tin. Sprinkle with remaining parmesan. Bake for 40 minutes or until firm and golden. Set aside in tin for 5 minutes before inverting onto a serving plate. Cut into wedges to serve.