Impossible Pasta Pie

Prep Time: 10 mins.

Cook Time: 35 mins.

Serves: 6

1½ cups (250 g) macaroni

2 tbsp. fresh oregano, chopped

2 cups (400 g) leftover roast vegetables (roast pumpkin, onion, carrot, sweet potato) , diced

⅓ cup (50 g) frozen peas

Salt and pepper, to taste

4 eggs

¾ cup (185 ml) milk

2 cups (200 g) Perfect Italiano™ 4 Cheese Melt

Cook pasta in a large saucepan according to packet instructions. Drain and set aside.

Combine the cooked macaroni with oregano, leftover vegetables and peas and season to taste with salt and pepper.

Whisk together the eggs and milk; add 4 Cheese Melt 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 for 20 minutes uncovered, or until the pie is golden on the top, cover with foil and bake a further 5 minutes until set.

Remove the foil and allow the pie to sit for 10 minutes before cutting into wedges. Serve warm.

Use any leftover baked vegetables. Or substitute with frozen mixed vegetables
At the end of the cooking time, press the pie gently in the middle; if it easily springs back, your pie is completely cooked. Otherwise, return to the oven covered with the foil for a further 5 minutes.