意式南瓜菠菜饼 Spinach & Pumpkin pasta bake

材料：

贝壳形通心粉150克(煮至熟) 、柑榄油2茶匙、大葱1粒(剁碎) 、熏火腿60克(剁碎) 、菠菜100克、南瓜200克(切粒) 、淡奶1 1/2杯、A蛋2粒、鸡精粉1茶匙、胡椒粉1茶匙、盐适量、cheddar芝士100克

8寸烤盘一个

做法：

1. 煮足够的热水，把菠菜烫熟后过冷河，然后滴干并剁碎。
2. 起锅热油，把火腿、大葱炒至熟后加入南瓜，继续煮1分钟后熄火。
3. 把鸡蛋、牛奶、鸡精粉、盐及胡椒粉混合。
4. 加入煮熟的贝壳形通心粉、火腿、菠菜及芝士加入拌均。
5. 把混合物倒入烤盘，放入预热了的烤炉烤30-40分钟，必须确保材料的汤汁足够覆盖通心粉，否则表层会干枯。若不够汁可加奶。
6. 把成品从烤炉取出待冷却后切块收入午餐盒。

Ingredients:

150 g pasta shells, cooked to packet instructions, 2 tsps olive oil, 1 big onion, chopped, 60 g bacon, chopped, 200 g spinach, 200 g pumpkin, cubed 3cm, 1 ½ Cups evaporated milk, 2 “Grade A” eggs,1 tsp chicken stock granules, 1 tsp ground pepper, salt to taste, 100 g cheddar cheese

8 “ square ovenproof dish, greased

Method:

1. Bring sufficient water to a boil in a wok & scald spinach. Remove & blanch spinach in running tap water. Chop spinach & drain in a colander.
2. Heat oil, sauté bacon & onions till bacon is crispy, stir in pumpkin & cook for 1 minute. Turn off heat.
3. In a mixing bowl, mix eggs, milk, chicken stock granules, salt & pepper.
4. Stir in cooked pasta, bacon mixture, spinach & cheese.
5. Pour pasta into an ovenproof dish & bake in pre-heated oven for 30 – 40 minutes. Please make sure the liquid covers the pasta or else the top would be hard. Add more milk if necessary here.
6. Remove pasta from oven & cut into pieces to be packed into lunch boxes.