Tomato and Cheese Spaghetti Pie

A tasty and filling tomato and cheese pasta dish. Can be served cold for picnics and packed lunches.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 6  large eggs
• 1  tablespoon sun-dried tomato paste (or normal tomato paste)
• 1 1⁄4 cups full-fat milk
• 9  ounces sharp cheddar cheese, grated
• 6  sun-dried tomatoes, chopped
• 9  ounces spinach, washed and stalks removed, blanched, well drained
• 6  scallions, sliced
• 1  teaspoon dried herbs
• 4  tablespoons fresh parsley, chopped
• 7  ounces spaghetti, cooked and chopped
•  salt and pepper

Directions

1. Preheat oven to 375°F Lightly grease a 9in round flan dish, or a deep, ovenproof frying pan.
2. In a large bowl, whisk together the eggs, sun-dried tomato paste and milk. Add the cheese, tomatoes, spinach, scallions, herbs and parsley. Mix well and stir in the pasta. Season and pour into the dish or pan.
3. Cook for 30 to 35 minutes until the pie is set and browned on top. Serve cut into wedges.