Mac and cheese loaf
- 1 cup macaroni
- 2 teaspoons olive oil
- 1 red onion, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 2 garlic cloves, crushed
- 1 courgette, coarsely grated
- 120g baby spinach leaves, roughly chopped
- ¹⁄³ cup frozen peas (or corn)
- ¹⁄³ cup plain flourall purpose flourX
- 4 eggs, lightly beaten
- ½ cup finely grated parmesan
- 100g reduced-fat tasty cheese, coarsely grated
- 2 tablespoons fresh dill sprigs
1 Preheat oven to 180°C. Grease an 11 x 21cm (7cm deep) loaf pan. Line with baking paper, extending paper 2cm above pan on all sides.
2 Cook pasta in a saucepan of boiling water according to packet instructions. Drain.
3 Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add rosemary and garlic and cook, stirring, for 1 minute or until fragrant. Add courgette, spinach and peas and cook, stirring, for 3 minutes or until courgette is tender. Transfer to a large mixing bowl. Add cooked pasta to bowl, tossing well to combine. Add flour, tossing to coat. Season with freshly ground black pepper, then add egg, parmesan, half the tasty cheese and half the dill, mixing well to combine.
4 Spoon mixture into prepared pan. Sprinkle with remaining tasty cheese, then bake for 40 minutes or until golden and firm. Stand in pan for 10 minutes before transferring to a wire rack to cool. Slice into ten and serve garnished with remaining dill.
Make MUFFINs – To create individual serves of this loaf, spoon mixture into a 12-hole muffin pan in step four. Bake for 25 minutes or until golden. Freeze muffins for up to two months.
Nutrition Info (per serve)
Total fat 7.3g
–Saturated fat 3.5g
Dietary fibre 1.7g
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