Pastiera (Pasta Egg Bake)

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Makes:
  • 8 servings
  • 16 servings
Prep Time:
12 minutes 20 minutes
Cooking Time:
40 minutes 40 minutes
Pastiera is traditionally an Italian-style Easter cake that is sweetened and made with ricotta cheese. This recipe is a savory spin on this classic dish and is packed with protein from the eggs and milk. Lactose-free milk and cheese can be used for those experiencing lactose intolerance. Spaghetti squash is also a great substitution for pasta noodles as a lower carbohydrate alternative or for those looking to add a tolerable vegetable component.

Directions

1.Preheat oven to 250°. Spray a rectangular 9x13” baking dish with non-fat cooking spray.

2.Cook pasta according to package directions.

3.Mix beaten eggs with milk, salt, pepper, and cheese while macaroni is cooking.

4.Combine together in the 9x13” baking dish.

5.Bake at 250° for 10 minutes, and then increase oven temperature to 350° for 25-30 minutes.

6.Cut each dish into 8 pieces, or smaller as a side dish.

1.Preheat oven to 250°. Spray 2 rectangular 9x13” baking dishes with non-fat cooking spray.

2.Cook pasta according to package directions.

3.Mix beaten eggs with milk, salt, pepper, and cheese while macaroni is cooking.

4.Split the pasta and the mixture in half. Combine half of the pasta and half of the mixture together in each of the 9x13” baking dishes.

5.Bake at 250° for 10 minutes, and then increase oven temperature to 350° for 25-30 minutes.

6.Cut each dish into 8 pieces, or smaller as a side dish.

Nutritional Data (per serving)

378 calories

11.5 gram(s) fat

4.6 gram(s) saturated fat

259 mg cholesterol

48.5 gram(s) carbohydrate

2 gram(s) dietary fiber

21.4 gram(s) protein