Recipe for Baked Pasta and Vegetable Cake 
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Yield:
1
Ingredients:
Amount Ingredient
250 gm pasta, such as penne or macaroni
2 tbl extra virgin olive oil
1 lrg onion, chopped
1 x red capsicum, deseeded and chopped
250 gm mushrooms, sliced
1 bn silver beet, stalks removed and chopped
1/3 cup pitted black olives, roughly chopped
1/2 cup semi-dried tomatoes, roughly chopped
6 x eggs
300 ml cream
300 ml milk
Instructions:
Instructions: 1. Cook pasta in plenty of rapidly boiling water until al dente. Drain and place in a large mixing bowl. Toss with a small amount of oil and set aside.

2. Heat oil in a large frying pan and saute onion and capsicum until onion is transparent. Add mushrooms and cook until softened. Add silver beet and stir for about 1 minute until wilted. Remove from heat and stir in the olives and semi-dried tomatoes. Cool for 20 minutes.

3. Pre-heat oven to 160deg.C. Line a 25cm spring form tin with Glad Bake.

4. Beat together the eggs, cream and milk in a small bowl and add to the pasta and stir through. Add the vegetable mixture and seasoning and mix well. Pour mixture into prepared tin and smooth the surface. Bake in oven for about 60 minutes or until set and lightly golden. Remove from oven and allow to cool in tin for 1/2 hour before opening tin and cooling completely.

Serves 8

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