| VEGGIE-PASTA CASSEROLE |
Broccoli
Squash
Shitake mushrooms
Olive oil
Penne pasta or other small noodles, boiled to tenderness
Mozzarella or Parmesan cheese, shredded
Eggs
Milk
Salt and pepper
Chives
Wash the vegetables and cut them into bite-sized pieces. Place in a
roasting pan and toss in enough olive oil to coat lightly. Roast at 350 F
for about 20 minutes, stirring occasionally.
Top vegetables with pasta, then cover pasta with a thick coating of
cheese. Make an egg-milk mixture of about 2/3 eggs and 1/3 milk, and
pour in, just enough to cover the vegetables, noodles and cheese.
Snip chives over the top of the dish, and add salt and pepper to taste.
Bake at 350 F until cooked through, about 40 minutes.