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Egg and Veggie Pasta Bake

Egg and Veggie Pasta Bake

Egg and Veggie Pasta Bake

Submitted by: Kelsey Storey

Serving Size: 4-6

Ingredients
Quantity
cooked macaroni, drained
1 1/2 cups
eggs, lightly beaten
3
Parmesan cheese, grated
1/4 cups
vegetable oil
1 tablespoons
small onion, chopped
1
seeded tomato, chopped
1
green pepper
1 cups
red pepper
1 cups
zucchini
1 cups
mushrooms
1 cups
garlic powder, dried basil, dried oregano
1 teaspoons
eggs
4
milk
1/2 cups
salt, pepper, dry mustard
1/4 teaspoons
cheddar and mozzarella cheese blend, shredded
1 cups
cooked macaroni, drained
1 1/2 cups
eggs, lightly beaten
3
Parmesan cheese, grated
1/4 cups
vegetable oil
1 tablespoons
small onion, chopped
1
seeded tomato, chopped
1
green pepper
1 cups
red pepper
1 cups
zucchini
1 cups
mushrooms
1 cups
garlic powder, dried basil, dried oregano
1 teaspoons
eggs
4
milk
1/2 cups
salt, pepper, dry mustard
1/4 teaspoons
cheddar and mozzarella cheese blend, shredded
1 cups

Directions


Ingredients:

Crust:
1½ cups cooked macaroni, drained
3 eggs, lightly beaten
¼ cup grated Parmesan cheese

Filling:
1 Tablespoon vegetable oil
1 small onion, chopped
1 seeded tomato, chopped
1 cup green pepper
1 cup red pepper
1 cup zucchini
1 cup mushrooms
1 teaspoon garlic powder, dried basil, dried oregano

Topping:
4 eggs
½ cup milk
¼ teaspoon salt, pepper, and dry mustard
1 cup shredded cheddar and mozzarella cheese blend

Directions:
Preheat oven to 350°F.

For crust; combine macaroni, eggs and cheese. Spread over bottom of greased 8-inch square baking dish. Set aside.

For filling; In a large skillet, heat oil on medium-high heat. Stir-fry onion, seeded tomato, and vegetables until tender-crisp. Season with garlic powder, basil, and oregano. Pour over macaroni crust.

For topping; In medium bowl, beat together eggs, milk, salt, pepper, and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in oven for 30-35 minutes.

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