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Seasonal Recipes

Cheddar and pasta casserole

(Sally Vargas for The Boston Globe)
March 21, 2012
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Serves 4

Small cooked pasta shells, eggs, and cheddar provide lots of protein in this casserole, which is similar to a frittata. You can also add diced vegetables from another meal, or make the dish with leftover pasta (even adding the sauce).

 Salt and pepper, to taste 

1  cup small dried pasta shells or 2 cups cooked, leftover pasta shells 

2  tablespoons butter 

1  cup frozen green peas 

1  bunch scallions, thinly sliced 

6  eggs 

4  ounces sharp cheddar, cut in small cubes 

1. Have on hand a 10-inch skillet with an ovenproof handle; cast iron is ideal.

2. Bring a large pot of salted water to a boil. Add the dried pasta and cook for 8 minutes or until the pasta is tender but still has some bite. Drain into a colander but do not rinse it.

3. Slide an oven rack 6 inches from the broiler element. Turn on the broiler.

4. Set the skillet over medium heat. Melt the butter. Add the peas and scallions. Cook, stirring, for 3 minutes. Add the pasta. Cook, stirring, for 1 minute.

5. In a bowl, beat the eggs. Add the cheese, salt, and pepper. Pour the eggs over the pasta in the skillet and cook for 4 minutes or until the eggs set around the edges, but are still slightly runny in the center.

6. Transfer the skillet to the oven. Broil for 2 minutes, or until the eggs are just set and the top is golden. Cut into 4 pie-shaped pieces.

Sally Pasley Vargas

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