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  • 3 cups Pasta cooked
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1/2 onion
  • 1 clove Garlic
  • 2 Carrots (Parsnip or zucchini will work too. Squeeze liquid out of zucnhini first)
  • Spinach or Silverbeet
  • Herbs
  • 4 Eggs
  • 1/4 cup Milk
  • 1 tsp Salt
  • 1 1/2 cups Cheese
  • 1/2 cup chopped Ham
  • pinch Pepper


  1. Preheat oven to 200C. Spray a 23 cm x 13 cm loaf tin with non-stick spray or line with baking paper.
  2. Finely chop onion and garlic. Peel and grate the carrots. Roughly chop up 2 cups of silverbeet or spinach. Finely chop the herbs and grate the cheese.
  3. Heat the butter and oil in a pan. Add the onion and garlic to the pan and cook gently.
  4. Add the grated vegetables and cook for approximately 3 minutes until soft.
  5. Add the spinach leaves and herbs and cook for 1 minute until wilted.
  6. Whisk the eggs with the milk, salt and pepper.
  7. Stir in the cheese, followed by the vegetable mix, then the pasta.
  8. Place the mix in the loaf tin, pressing it down firmly.
  9. Bake for approximately 45 minutes until set. Cool 15 minutes before removing from tin.