Oven pasta with broccoli and spinach

Name: oven pasta with broccoli and spinach
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Broccoli; 295 g sundried tomatoes in pot; 300 g penne rigate bag of 500 g; 450 g frozen leaf spinach part cubes; 2 medium sized egg; 250 g ricotta tray; 125 ml long lasting whipped cream

Oven dish with broccoli, leaf spinach, sundried tomatoes and ricotta

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 190 ºC.
Cut the broccoli into florets and the tomatoes into small pieces.
Cook the pasta al dente according to the instructions on the package. Add the broccoli the last minute.
Grease the oven dish. Mix the pasta and the broccoli and the frozen spinach in the oven dish.
Beat the eggs. Mix with the tomatoes, the ricotta and the whipped cream. Add 1 tablespoon of oil from the jar of sundried tomatoes per egg.
Season with salt and pepper.
Pour with mixture over the pasta and vegetables. Bake in the oven for about 30 minutes until done.