This is a print preview of "Sun Dried Tomato And Leek Pasta Bake" recipe.

Sun Dried Tomato And Leek Pasta Bake Recipe
by Global Cookbook

Sun Dried Tomato And Leek Pasta Bake
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  Servings: 1

Ingredients

  •     Katherine E. Younker
  • 1 c. small shell pasta
  • 2 tsp vegetable oil
  • 2 tsp chopped garlic
  • 1 1/2 c. minced leeks
  • 1 1/2 c. sliced mushrooms
  • 1 c. minced red bell peppers
  • 1/2 c. minced softened sun-dry tomatoes
  • 1/3 x sliced black olives
  • 2 x Large eggs
  • 2 x egg whites
  • 1 c. 2-percent evaporated lowfat milk
  • 1/2 c. shredded part-skim mozzarella cheese (about 2 ounce.)
  • 2 tsp dry basil
  • 3 ounce feta cheese, crumbled
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F. Spray a 9 inch Spring-form Pan lined with foil with vegetable spray.
  2. In a pot of boiling water, cook pasta 5 min or possibly till tender but hard.
  3. Rinse under cool water, drain and set aside.
  4. In a non-stick frying pan, heat oil over medium heat. Add in garlic and leeks; cook 4 min or possibly till softened. Stir in mushrooms and red peppers; cook 6 min or possibly till vegetables are tender and moisture is absorbed. Stir in sun-dry tomatoes and black olives; remove from heat.
  5. In a large bowl, whisk together whole Large eggs, egg whites, evaporated lowfat milk, mozzarella and basil. Stir in pasta, cooled vegetable mix and feta. Pour into prepared pan. Sprinkle with Parmesan cheese. Bake 30 to 35 min or possibly till set.