Egg & Pasta Pie

You can mix up your pasta dish with some egg cellent eggs, so lets crack on.

Serves: 4-6
Time: 45-50 minutes
Recipe by: South African Poultry Association 


250 g (1 ½ cups) macaroni
30 ml (2 tbsp.) chopped fresh basil or parsley
400 g (2 cups) leftover roast vegetables, (roast pumpkin, onion, carrot, sweet potato), diced
50 g (1/3 cup) frozen peas
Salt and pepper to taste
4 eggs
185 ml (¾ cup) milk
200 g (about 2 cups) grated cheddar cheese
Salad to serve


Preheat oven to 180°C. Grease a 23 cm pie dish.
Cook pasta in a large saucepan according to packet instructions. Drain and set aside.
Combine the cooked macaroni with herbs, leftover vegetables and peas, and season to taste with salt and pepper.
Whisk together the eggs and milk. Add cheese and mix well. Pour over the pasta and toss to coat. Spoon into the prepared pie dish and place on a baking tray in the oven.
Bake uncovered until the pie is golden on the top, about 20 minutes, then cover with foil and bake until set, about 5 minutes more.
Remove the foil and allow the pie to stand for 10 minutes before cutting into wedges. Serve warm with a side salad.

Chefs Tip: This recipe can be cooked and prepared ahead of time, when you’re ready to eat, simply place in the oven to warm and melt the cheese. 

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