Ingredients
| Fusilli pasta |
12 oz.
|
| Large eggs |
2
|
| Milk |
2 cups
|
| Butter, softened |
3 tbsp
|
| Cheddar cheese, shredded |
2 1/2 cups
|
| Broccoli florets |
3 cups
|
| Medium red Anjoy pears, peel on and diced |
2
|
Directions
- PREHEAT oven to 350°. PREPARE a 2-quart baking dish with nonstick cooking spray.
- In a large pot, FILL HALFWAY with water and BRING to a boil. Lightly BOIL pasta for 5-7 minutes, until slightly cooked. STRAIN and PLACE in a prepared baking dish.
- In a bowl, WHISK eggs and milk together. ADD butter, cheese, broccoli, and pears.
- POUR cheese mixture over pasta and GENTLY STIR to combine.
- BAKE 20-25 minutes, until lightly browned.
- SERVE. REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving: 1/4 of recipe
| Calories |
630
|
| Total Fat |
38 g
|
| Saturated Fat |
21 g
|
| Cholesterol |
195 mg
|
| Polyunsaturated Fat |
2 g
|
| Monounsaturated Fat |
10.5 g
|
| Sodium |
570 mg
|
| Carbohydrates |
44 g
|
| Sugar |
16 g
|
| Fiber |
5 g
|
| Protein |
28 g
|
| Vitamin A |
460 ncg
|
| Vitamin D |
0.9 mcg
|
| Folate |
80 mcg
|
| Calcium |
700 mg
|
| Iron |
1.2 mg
|
| Choline |
110 mg
|