Pasta bake

467 Kcal per serving

Intolerances / Preferences:
#Broccoli #Cheese #Pasta


  1. Preheat oven to 200oC/180oC fan/Gas 6.
  2. Cook the macaroni and carrots in boiling water for 10 mins; add the broccoli after 5 mins, then drain well in a colander.
  3. Fry the onion in the oil for a few minutes, then add the garlic and fry a couple more minutes.
  4. Meanwhile, whisk stock, tomato puree, quark, mustard powder and eggs in together in a bowl.
  5. Stir in most of the cheese and season with pepper.
  6. Stir in the macaroni, vegetables, and onion/garlic mix.
  7. Spoon the mixture into a shallow ovenproof dish (e.g. a lasagne dish).
  8. Sprinkle over the remaining cheese and bake for 15-20 minutes or until golden and bubbly.

Serve with salad or seasonal vegetables )not included in the nutritional values)
This recipe can be halved to make 2 servings; it is also great for leftovers which can be kept in the fridge for another meal/lunch the next day


  • dried macaroni 250g
  • carrots, peeled finely diced 120g (approx. 2 carrots)
  • broccoli florets 200g
  • olive oil 4 sprays
  • onion, finely chopped 150g (approx. 1 large)
  • garlic cloves finely chopped (or crushed) 2
  • ham or vegetable stock (made with 1/2 stock cube) 300ml
  • tomato puree 4 tbsp
  • quark 200g
  • English mustard powder 1 tsp
  • lightly beaten eggs: 2
  • strong, flavoursome hard cheese – coarsely grated: 120g
  • Freshly ground black pepper

Nutritional values

  • Protein 27g
  • Fats 14.7g
  • Saturated fats: 7.6g
  • Carbohydrates 56.4g
  • Sugars: 9g