Three Cheese and Swiss Chard Pasta Bake Cake.

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A Vegetarian Light Lunch: Three Cheese and Swiss Chard Pasta Bake Cake:
Ingredients

250g penne pasta
350g fresh Swiss chard, trimmed and roughly chopped
4 free-range eggs (beaten)
300g cottage cheese (you do need a soft cheese in the recipe to make it work. Ricotta will work well in place of cottage cheese)
150g cream cheese
100g Parmesan cheese (plus some extra for the topping)
1 teaspoon finely chopped dill
salt and pepper, to taste

​-​Pre-heat oven to 180C/350F/Gas mark 4. Cook the penne pasta according to the packet instructions. Drain in a colander.
​-Using the same water as the pasta, blanch the chard (spinach or kale) for a few minutes then drain and add to the pasta.
​-Put the pasta, chard and all of the other ingredients into a large bowl and mix well, seasoning to taste with salt and pepper.
​-Grease and line a 20cm (9") easy release cake tin with baking paper and spoon the ingredients into the tin. Smooth the top with the back of a spoon and sprinkle some extra Parmesan cheese over the top.
​-Bake for 40 to 45 minutes until the pasta bake cake has set and is golden brown.
​-Allow to cool in the tin for 5 minutes before turning out onto a serving platter; cut into wedges and serve warm with salad leaves.
​-Can be reheated in the microwave.

A Vegetarian Light Lunch: Three Cheese and Swiss Chard Pasta Bake Cake:

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