Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 250g less-carbs penne rigate no.

  3. 2 pasta (Vetta brand)

  4. 2 bunches asparagus, woody ends trimmed, cut into 3 diagonally

  5. 1 x 100g pkt light shaved ham (Primo brand), coarsely chopped

  6. 1 garlic clove, crushed

  7. 100g reduced-fat fresh ricotta

  8. 55g (1/2 cup) light shredded mozzarella (Mil Lel brand)

  9. Freshly ground black pepper

  10. 1 x 375ml can light & creamy evaporated milk (Carnation brand)

  11. 4 eggs, lightly whisked

  12. Baby rocket leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Cook pasta in a saucepan of salted boiling water following packet instructions or until al dente. Add asparagus in the last minute of cooking. Drain. Return to pan.

  2. Add the ham, garlic, half the ricotta and half the mozzarella. Season with pepper and gently toss to combine. Spoon mixture into a square 20cm (base measurement) ovenproof dish.

  3. Whisk together the evaporated milk and egg in a jug and pour over pasta mixture. Top with the remaining ricotta and mozzarella. Cover with non-stick baking paper and bake in preheated oven for 15 minutes. Uncover and cook for a further 10 minutes or until golden brown and just set. Remove from oven and set aside for 5 minutes to set.

  4. Cut pasta bake into squares. Serve immediately with baby rocket leaves.


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