Ingredients

Method

  • Preheat oven to 200°C/180°C fan-forced. Grease a 23 cm pie dish
  • Cook pasta in a large saucepan according to packet instructions. Drain and set aside
  • Combine the cooked macaroni with oregano, leftover vegetables and peas and season to taste with salt and pepper
  • Whisk together the eggs and milk; add cheese and mix well. Pour over the pasta and toss to coat. Spoon into the prepared pie dish and place on a baking tray in the oven
  • Bake for 20 minutes uncovered, or until the pie is golden on the top, cover with foil and bake a further 5 minutes until set
  • Remove the foil and allow the pie to sit for 10 minutes before cutting into wedges. Serve warm

Tips & Hints:

  • Use any leftover baked vegetables, or substitute with frozen mixed vegetables.

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

Leave a review
Filter by
Sort by
Leesh

All the leftovers - It just works - Kind of a neat recipe, pretty much works without really measuring too much. I had a bowl of leftover veges and luckily some fresh enough eggs. I had to swap in shaved Parmesan as its all I had in the fridge and I just used some unknown quantity of milk made up from powder. Next time I'll try some other herbs in the mix. A great recipe when you are feeling the inflation pinch.

H.knight

Impossible pie - It was lovely although I added Tuna.

+ 31 star only ratings in addition to the reviews above
myfoodbook