Ingredients Jump to Instructions ↓

  1. 1/4 lb. sm. whole wheat pasta shapes such as leaves or rings

  2. 2 onions, peeled and chopped

  3. 1 tbsp. oil

  4. 1/4 lb. mushrooms, washed and chopped

  5. 1/2 lb. tomatoes, peeled and chopped

  6. 1 egg, beaten

  7. 1 c. grated Cheddar cheese

  8. Freshly ground black pepper

  9. Butter for greasing

  10. A few whole wheat bread crumbs mixed with chopped parsley for topping

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Grease an ovenproof dish.

  2. Cook the pasta in a large saucepan until al dente. Drain.

  3. While the pasta is cooking, saute the onions in the oil for 7 minute, then add the mushrooms and tomatoes and cook for a further 3 minutes.

  4. Stir in the egg and stir over the heat for a moment or two longer until the egg begins to set. Remove from the heat and add the drained pasta, two-thirds of the cheese, and salt and pepper to taste.


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