Rice pasta, meat and vegetables are nicely cradled in this savory egg and cheese filling. It's easy to assemble and feeds a crowd. It's perfect for brunch or a light supper.
10 servings
25 minutes to assemble
45 minutes to bake
Total time: 70 minutes
1. | Preheat oven to 350°F. Put a large pot of salted water on to boil. Grease a 9" X 13" baking dish. |
2. | In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside. |
3. | In a mixing bowl or food processer, combine eggs, 1 1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth. |
4. | Boil Notta Pasta according to directions on box, adding asparagus during last minute of cooking. Rinse under cold water until cooled, and drain. |
5. | Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish. |
6. | Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve. |