Weight & Wellness

Baked Pasta with Broccoli and Eggs

This healthy one-pan dinner can be prepared a few hours ahead of time.  Feel free to substitute any vegetable or vegetables you have on hand - you just need about 4 cups.  Experiment with different fresh herb, vegetable and cheese combinations, such as dill, asparagus and cheddar, or arugula, parsley and goat.  Most tender vegetables do not need to be pre-cooked, just chopped.  Two notable exceptions would be mushrooms and eggplant.  






14 - 16 oz. small whole wheat pasta, such as shells or elbows

1 15 oz. container grass-fed ricotta (I use Natural by Nature brand from Fairway)

4 eggs 

 about 6 scallions - chopped

4 C. chopped broccoli (or other vegetable)

1 small red bell pepper - chopped

1 C. halved grape tomatoes - quarter them, if they are very large

4 - 5 slices nitrite-free bacon - cooked and crumbled (optional)

1 C. grated cheese plus extra for top (I used a mixture of Kerrrygold Dubliner and Blarney Castle)

1/4 - 1/2 C. vegetable or tomato juice to moisten (water is o.k. if you don't have any juice)

any fresh herb you like

lots of black pepper

a few dashes of Frank's hot sauce (optional)

extra virgin olive oil


preheat oven to 350

Cook pasta 3 - 4 minutes - it should be very very firm.  Drain in colander and rinse with cold water til cooled.  Set aside.


Beat eggs and ricotta in large bowl.  Add remaining ingredients up to olive oil, using 1/4 C. of the vegetable juice.  The mixture should be pleasantly moist, but not gloppy.  If it seems dry, add the rest of the juice (a bit wetter is better than too dry because the pasta and vegetables will absorb liquid as they bake).  Place in oiled 14" x 9" pan.


Top with more grated cheese, sprinkle with paprika and drizzle with olive oil.  Cover with foil and bake 30 minutes, then uncover and broil on high about 5 minutes or until the top is crusty.  Let sit a few minutes before serving.