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Prosciutto and vegetable pasta bake

A recipe from the Good Food collection.


Prosciutto and vegetable pasta bake
Prosciutto and vegetable pasta bake
3 tablespoons olive oil
⅓ cup (35 g) dried breadcrumbs
250 g soy pasta
6 thin slices prosciutto, chopped
1 red onion, chopped
1 red capsicum, chopped
½ cup (100 g) semi-dried tomatoes, roughly chopped
3 tablespoons shredded fresh basil
1 cup (100 g) grated fresh Parmesan
4 eggs, lightly beaten
1 cup (250 ml) soy milk


1. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease a 25 cm round ovenproof ceramic dish with a little of the olive oil and sprinkle the dish with 2 tablespoons of the breadcrumbs to coat the base and side. Cook the pasta in a large saucepan of boiling water until al dente. Drain and transfer to a large bowl.

2. Heat 1 tablespoon of the remaining oil in a large frying pan. Add the prosciutto and onion and cook over medium heat for 4–5 minutes, or until softened and golden in colour. Add the capsicum and semi-dried tomato and cook for a further 1–2 minutes. Add to the pasta with the basil and Parmesan and toss together well. Spoon the mixture into the prepared dish.

3. Place the eggs and milk in a bowl, whisk together, then season to taste with salt and freshly ground black pepper. Pour the egg mixture over the pasta. Season the remaining breadcrumbs with salt and freshly ground black pepper, add the remaining oil and toss together. Sprinkle the seasoned breadcrumb mixture over the pasta. Bake for 40 minutes, or until set. Allow to stand for 5 minutes, then cut into wedges and serve with a green salad, if desired.

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