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Serves: 2

Preparation time:
Cooking time:


1 cup Penne
2 tsp Extra-virgin olive oil
1 small Onion, chopped
1 cup Chopped carrot
1 cup Cauliflower florets
1/4 tsp Each salt & pepper
3 tbsp Prepared pesto
1 Egg
1 tub 2% cottage cheese
1 Plum tomato, sliced
2 tbsp Grated parmesan cheese


In a pot of boiling salt water, cover and cook pasta until tender but firm, about 10 min; drain and set aside.
In a same pot, heat oil over medium heat; fry onion, carrot, cauliflower, salt and pepper, stirring occasionally, until vegetables are tender - crisp, about 5 min. Add pasta and pesto; toss to coat.
In bowl whisk egg with cottage cheese; stir into pasta mixture and toss to coat. Divide between two 2 - cup ( 500 ml ) bake in dishes; press gently. Arrange tomato over top; sprinkle with cheese. Bake in 375 f oven untill golden and bubbly.


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