Egg and Veggie Pasta Bake

Egg and Veggie Pasta Bake

Submitted by: Kelsey Storey

Serving Size: 4/6

Qty Ingredient
Crust:
1 1/2 cupscooked macaroni, drained
3 eggs, lightly beaten
1/4 cupsParmesan cheese, grated
Filling:
1 tablespoonsvegetable oil
1 small onion, chopped
1 seeded tomato, chopped
1 cupsgreen pepper
1 cupsred pepper
1 cupszucchini
1 cupsmushrooms
1 teaspoonsgarlic powder, dried basil, dried oregano
4 eggs
1/2 cupsmilk
1/4 teaspoonssalt, pepper, dry mustard
1 1/2 cupscooked macaroni, drained
1 cupscheddar and mozzarella cheese blend, shredded
3 eggs, lightly beaten
1/4 cupsParmesan cheese, grated
1 tablespoonsvegetable oil
1 small onion, chopped
1 seeded tomato, chopped
1 cupsgreen pepper
1 cupsred pepper
1 cupszucchini
1 cupsmushrooms
1 teaspoonsgarlic powder, dried basil, dried oregano
Topping:
4 eggs
1/2 cupsmilk
1/4 teaspoonssalt, pepper, dry mustard
1 cupscheddar and mozzarella cheese blend, shredded
Photo coming soon!

Directions:

  1. Preheat oven to 350°F.
  2. For crust; combine macaroni, eggs and cheese. Spread over bottom of greased 8-inch square baking dish. Set aside.
  3. For filling; In a large skillet, heat oil on medium-high heat. Stir-fry onion, seeded tomato, and vegetables until tender-crisp. Season with garlic powder, basil, and oregano. Pour over macaroni crust.
  4. For topping; In medium bowl, beat together eggs, milk, salt, pepper, and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in oven for 30-35 minutes.