Italian Pasta Pie

This was a hit with the family. In fact, my husband said "this needs to go into the official rotation." I've never heard him use those words before...has he been stalking my recipe message boards??? (my babycenter friends will get it).

Anyway. I will admit that my middle son found the sundried tomatoes gross and disturbing, so next time I will replace those with a different veggie. Really you could go with about any veggie you want. I had to use dried basil, but during summer garden time I will try fresh.

I was a bit aghast at the thought of using 10 eggs, but this meal make a LOT. In fact, from now on I will cut the recipe in half and use a smaller baking dish, as half the recipe would be plenty for our family for supper.

Italian Pasta Pie (Weelicious)

Ingredients

10 large eggs

1/2 teaspoon kosher salt

2 tablespoons chopped basil leaves

1/2 cup shredded mozzarella cheese, plus more for sprinkling on top

2 tablespoons olive oil

1 small onion, diced

1 garlic clove, minced

1/4 cup chopped sundried tomatoes

2 cups cooked rotini or fusilli pasta

1 cup cooked, shredded, and chopped chicken breast (about 1 chicken breast)

Be sure to prep all the ingredients for this recipe first. It’s a great opportunity to use any vegetables you have on hand if you want to replace (or enhance) the sun-dried tomatoes or chicken.

Directions

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk the eggs, 2 tablespoons water and the salt until fluffy. Add the basil and cheese, stir to combine and set aside.

3. In a large oven-safe sauté pan, heat the oil over medium heat. Add the onion and sauté for 4 minutes, or until softened.

4. Add the garlic and sauté for 1 minute.

5. Stir in the sun-dried tomatoes, pasta and chicken, and stir until combined.

6. Pour the eggs over the pasta mixture and sprinkle additional cheese on top.

7. Cook for 2 minutes, or until the bottom is set (do not stir).

8. Place the pan in the oven and bake for 20 minutes, or until golden on top and cooked through.

9. Slice the pie into wedges and serve.

FromWeelicious: 140 Fast, Fresh, and Easy Recipes, by Catherine McCord

Serves 6