Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 1/2 cups dried elbow pasta

  3. 1 small head broccoli, cut into small florets

  4. 3 green onions, sliced

  5. 100g 97% fat-free shaved leg ham, sliced

  6. 3/4 cup frozen peas

  7. 2 tablespoons plain flour

  8. 1 tablespoon wholegrain mustard

  9. 2 x 375ml cans Carnation Light & Creamy Evaporated Milk

  10. 3 hard-boiled eggs, quartered

  11. 1/2 cup dried multigrain breadcrumbs

  12. 1 cup grated reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 1 minute of cooking. Drain. Return pasta and broccoli to pan. Add onion, ham and peas. Season with pepper. Toss to combine.

  2. Combine flour and mustard in a jug. Stir in evaporated milk until combined. Pour over pasta mixture. Toss to combine.

  3. Transfer to a 10 cup-capacity ovenproof dish. Arrange eggs in pasta mixture. Combine breadcrumbs and cheese in a bowl. Sprinkle over top. Cover with foil. Bake for 20 minutes. Remove foil. Bake for 15 to 20 minutes or until golden. Serve.


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