Name: Mini salami pasta bakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 250 gram mini penne; 4 eggs; 200 gram fresh ricotta; 200 gram shaved salami, finely chopped; 80 gram baby spinach leaves, shredded; 2 tablespoon chopped rosemary; 3/4 cup grated cheddar cheese, plus 1/2 cup extra; mixed salad, to serve

Ingredients

250 gram mini penne

4 eggs

200 gram fresh ricotta

200 gram shaved salami, finely chopped

80 gram baby spinach leaves, shredded

2 tablespoon chopped rosemary

3/4 cup grated cheddar cheese, plus 1/2 cup extra

mixed salad, to serve

Method

1.Preheat oven to 220°C/200°C fan forced. Grease 4 holes of a 6-hole (1-cup) Texas muffin tray. Line sides with baking paper, extending 2cm above rims of holes.

2.Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Transfer to a heatproof bowl.

3.Meanwhile lightly whisk eggs and ricotta in a medium bowl. Season.

4.Add egg mixture, salami, spinach, rosemary and cheese to pasta; stir to combine. Spoon into prepared holes. Sprinkle tops with extra cheese. Bake for 20 minutes or until set. Stand for 5 minutes then transfer to serving plates. Serve with salad.

Women's Weekly Food