You can play with this recipe and add what vegetables you want. I make double quantities for freezing and adding to lunch boxes as needed, or pulling out for unexpected guests.

Ingredients

1 cup macaroni, cooked (makes about 2.5 cups cooked)

250g fresh low fat ricotta

2 eggs

1 cup baby spinach leaves, roughly chopped

1 cup grated sweet potato

1 rasher bacon, finely diced (Omit if you want a vegetarian or reduced salt option)

2 sprigs continental parsley, chopped

2 sprig oregano, finely chopped

1 spring onion sliced white and some green

1 cup shredded tasty cheese

3 tbsp grated Parmesan cheese

1 tsp cracked pepper

1 tsp garlic powder

Instructions

Cook pasta to instructions, so it is just cooked.
Preheat oven to 200°C.
Mix in a bowl with all the ingredients, adding in the order listed above.
Spoon into greased mini muffin baking tin and press into the holes of the pan to compact.
Bake for 20 minutes or until browned edges.
Allow to cool for 5 minutes before turning out onto a rack.

Serving

Serve warm for best results.
If frozen, micro wave for 30 secs before serving.

Storage

Place into mini zip-lock bags after cool to freeze.