EGG AND VEGETABLE BAKED PASTA

350 g pasta shells

6 hard-boiled eggs

2 small red onions, peeled and quartered

3 small mixed peppers, chopped

150 g chestnut mushrooms, quartered

3 tbsp olive oil

1 clove garlic chopped

3 tbsp garlic, Italian seasoning

500 g crème fraiche

100 g Gruyere cheese grated

Salt and black pepper

Cook the pasta shells in salted boiling water for 10 minutes; drain and rinse under cold running water

Peel the eggs and cut into quarters

Preheat the oven to hot; place the prepared vegetables in a pan and toss together with the oil, garlic and garlic Italian seasoning; grill for 8-10 minutes, stirring now and then until the vegetables soften and start to char at the edges

Preheat the oven to 200C/Gas 6; put the cooked pasta, eggs and vegetables in an ovenproof dish; beat together the crème fraiche and half the cheese; season lightly, pour over the pasta, eggs and vegetables and stir gently to combine

Scatter over the remaining cheese, cover with foil and bake for 20 minutes; remove the foil and bake for a further 5 minutes until the top is golden brown; serve hot

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