Ham and Vegetable Pasta Bake

Ingredients (serves 6)

• 200g dried gnocchi-shaped pasta (see note)
• 2 teaspoons olive oil
• 1 small leek, trimmed, halved, washed, thinly sliced
• 100g button mushrooms, thinly sliced
• 1 garlic clove, crushed
• 1 medium zucchini, grated
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves
• 150g sliced lean leg ham, chopped
• 4 eggs, lightly beaten
• 1/4 cup finely grated parmesan cheese
• 1/2 cup grated extra-light tasty cheese

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
2. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to pan.
3. Meanwhile, heat oil in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
4. Add leek mixture, zucchini, parsley, ham and eggs to pasta. Add half of the cheeses. Stir to combine. Transfer to prepared pan. Sprinkle with remaining cheeses.
5. Bake for 40 minutes or until just set. Cool in pan. Cut into wedges. Serve.

Notes

• 
  You could use shell pasta instead of the gnocchi-shaped pasta.