When I’m picking up Miss 4 from preschool I never know what kind of mood she will be in…overtired and overexcited are two regular options.  So I prefer wherever possible to have dinner prepared before I go to collect her.  It avoids all out war.  This veggie filled carbonara bake is an option that never fails to satisfy both the hunger and the desire for something familiar.

Pasta is always a dish that convinces the mini Kidgredients to eat and I have to admit I’m a fan myself.  Using wholemeal pasta means this is more filling than using plain durum wheat pasta. Gluten free pasta works in this too, just make sure it is only al dente when added to the other ingredients as it could end up very soft.

Adapt as you need- this can have other veg that you prefer and would be delicious with grated cauliflower and chopped broccoli or even with asparagus and chopped zucchini.  The bacon could also be switched for cooked chicken breast.  Or that matter shredded cooked chicken (I’ve done it with leftover roast from the night before).

You want to make sure that the top of the bake ends up nice and crunchy, so if the ten minutes without the foil on top doesn’t achieve that for you…leave it in a bit longer.  It’s the crunch that I love the most about this.  It’s one of the best parts of dishing it up….you can accidentally swipe a few extra crunchy bits as they accidentally get stuck to the dish….

This dish is ideal to prepare during naptime or whilst your mini ones are distracted.  It doesn’t take long and then dinner will only take 20 minutes in the oven!

Veggie filled carbonara bake

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Veggie filled carbonara bake

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Ingredients

• 1 zucchini grated
• 300 grams wholemeal pasta, cooked and drained
• 1 carrot, grated
• 3 rashers bacon, finely chopped
• 2 tbsps olive oil
• 2 cloves garlic, crushed
• 4 eggs
• 300 ml cream
• 1/2 cup parmesan, grated
• 2 cups cheddar cheese, grated

Instructions

1. In a frypan over medium heat fry the bacon in the olive oil until golden.
2. Add the garlic and cook a minute longer.
3. Add the bacon and garlic to the cooked pasta with all the veg and stir in a large baking dish.
4. In a jug whisk the eggs with the cream. Add the parmesan and 1 cup of the cheddar.
5. Stir this through the pasta.
6. (IF YOU'RE PREPARING EARLY IN THE DAY:stop here and refrigerate).
7. Top the lot with the extra cheddar.
8. Cover with foil.
9. Put it in a preheated oven (200 degrees) for ten minutes.
10. Remove the foil and bake 10 minutes more or until golden.

Nutrition Information:

Yield: 6 Serving Size: 1 plate
Amount Per Serving: Calories: 589 Total Fat: 45g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 237mg Sodium: 657mg Carbohydrates: 22g Fiber: 2g Sugar: 3g Protein: 24g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.