Easy Carbonara Pasta Bake
|300g dried giant conchiglie (shells) pasta|
|1 tablespoon Devondale Butter|
|6 slices prosciutto, chopped|
|2 garlic cloves, crushed|
|1 carrot, grated|
|1 zucchini, grated|
|200ml Devondale Long Life Thickened Cream|
|4 eggs, lightly beaten|
|3 spring onions, thinly sliced|
|¼ cup shredded Devondale 3 Cheese Blend|
|Extra shredded Devondale 3 Cheese Blend|
|Mixed salad leaves, to serve|
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish using Devondale butter. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
Heat butter in a frying pan over medium-high heat. Add prosciutto and garlic. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp. Add carrot and zucchini and stir through. Add mixture to pasta.
Add cream, eggs, spring onion and Devondale 3 Blend Cheese. Season with salt and pepper. Toss to combine. Transfer to prepared dish. Sprinkle with Devondale 3 Cheese blend cheese. Cover with foil.
Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden. Serve with salad.
Creating this yummy dish is as easy as 1, 2, 3. See for yourself! This video was originally published on Kidspot (kidspot.com.au) and has been republished here with permission.