A Vegetarian Light Lunch:
Three Cheese and Swiss Chard Pasta Bake Cake
As the mornings get lighter, and my trip down to the hen-house gets earlier, I am want to muse on the changing seasons and the promise of spring; the melodious song of the resident blackbird accompanies me on my walk to the bottom of the garden now and there is frenetic nest-building activity going on all around me……I know there may be a few more frosts left to be endured, but I feel that spring has finally sprung.
The chickens are happier and egg production has increased….there is a carpet of sweet violets on the front lawn and tulips and daffodils nod in the breeze next to the ancient stone wall. It’s all very bucolic and even the air seems to smell sweeter as more and more buds unfurl, adding to the scent of freshly bruised grass as I walk past the orchard. It’ll soon be time to sow seeds and plant my bedding plants.…..
……and it was on one such walk down to the hen-house that I created today’s recipe, in my head, as I often do when searching for inspiration. Knowing there were at least a dozen eggs sitting in the pantry, along with a bunch of Swiss chard, and, also remembering that I had a pot of cottage cheese that needed to be eaten soon, I mentally devised a new recipe betwixt the old quince tree and the house.
No quince adorn its bare branches now, but there is a whisper of the aromatic fruits in the buds that are burgeoning. Today’s recipe for Three Cheese and Swiss Chard Pasta Bake Cake is my answer to creating a comfort dish for spring – not as hefty and weighty as a full-blown winter style pasta bake, this is delicately seasoned with dill as well as being made with three cheeses.
The star of the recipe is undoubtedly the vibrant green leaves of Swiss chard, and my hen’s free-range eggs; as well as the cottage cheese, the dish relies on cream cheese and Parmesan to qualify for its three cheese title. It’s easy to make and looks very impressive once unmoulded and served. It is delicious when served warm with sundry salad leaves, however, just as a slice of cold pizza beckons the morning after, this pasta bake cake is also great when eaten cold.
Follow the easy steps in the recipe below, and make this for all your spring and Easter menus – when chard is not available, use spinach or even kale. You can change the cheeses to suit your fridge contents, but you do need a soft cheese in the recipe to make it work. Ricotta will work well in place of cottage cheese, and if you live in France, Brousse, an artisan curd cheese, would also make a great substitute.
I am adding this little spring star of a recipe to a few blog challenges and linky parties……firstly my own Cooking with Herbs, as it has dill in it……………the theme is Spring Herbs this month.
I’m also entering in to Dom’s new event, Simply Eggcellent, as eggs are used in the recipe
If you make this recipe, PLEASE do let me know what you thought of it, and share any tweaks and amendments you might have made too. Have a great week, and if you celebrate St Patrick’s Day, do check out my St Patrick’s Day Feast menu here: St Patrick’s Day Feast: Soda Bread, Ulster Fry & Salt Beef with Champ. Karen
Three Cheese and Swiss Chard Pasta Bake Cake
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Easter |
| Region | Italian |
| By author | Karen Burns-Booth |
Ingredients
- 250g penne pasta
- 350g fresh Swiss chard, trimmed and roughly chopped
- 4 free-range eggs (beaten)
- 300g cottage cheese
- 150g cream cheese
- 100g Parmesan cheese (plus some extra for the topping)
- 1 teaspoon finely chopped dill
- salt and pepper, to taste
Note
A delightful twist on the usual pasta bake, this "savoury cake" is baked in a cake tin with fresh chard and free-range eggs. The three cheeses make for a tasty and protein packed light lunch or supper dish. Serve with seasonal greens or a salad.
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Cook the penne pasta according to the packet instructions. Drain in a colander. |
| Step 2 | Using the same water as the pasta, blanch the chard for a few minutes then drain and add to the pasta. |
| Step 3 | Put the pasta, chard and all of the other ingredients into a large bowl and mix well, seasoning to taste with salt and pepper. |
| Step 4 | Grease and line a 20cm (9") easy release cake tin with baking paper and spoon the ingredients into the tin. Smooth the top with the back of a spoon and sprinkle some extra Parmesan cheese over the top. |
| Step 5 | Bake for 30 to 35 minutes until the pasta bake cake has set and is golden brown. |
| Step 6 | Allow to cool in the tin for 5 minutes before turning out onto a serving platter; cut into wedges and serve warm with salad leaves. |
| Step 7 | Can be reheated in the microwave. |
Links to other pasta recipes on Lavender and Lovage:
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
5:2 Diet Fast Days and Pesto Pasta with Parmesan
Creamy Salmon and Orange Pasta with Mixed Herbs
Italian Sausage Pasta Bowl with Grana Padano Cheese (5:2 Diet)
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
Sammie says
This looks fab. When I first saw it I thought it was a quiche (which I equally love). I am going to give this a try – albeit with spinach and will definitely let you know how I get on. Ps I love the photos if your garden, soo beautiful. Sammie http://www.feastingisfun.com
Karen Burns-Booth says
Thanks for your lovely comments Sammie and I hope you enjoy this as much as we did – making it with spinach will be just as delicious! Karen
Nayna Kanabar says
What a wonderful dish with simple yet delicious flavours. You live in a beautiful place.
Karen Burns-Booth says
Thanks Nayna! I hope to have a small blogging weekend here one day and hope you can come! Karen
Dom says
Oh my gawd this is so beautiful. Such a simply beautiful idea and so easy to knock together but it looks so elegant and I brt it was breathtakingly delicious. I think you’ve created a new comfort food!! Gorgeous. And s brilliant entry to Simply Eggcelkent. Thank you x
Karen Burns-Booth says
Aw thanks Dom! I think you and the Viking will love this recipe and it makes a great dish for when friends come over too! I cook with eggs a lot, so your new challenge is just up my street! Karen
Dom says
I’m going to make it with Wild Garlic!!!
Karen Burns-Booth says
I had thought of that too Dom, what a FAB idea, let me know if you make it with wild garlic! K xx
Vanesther - Bangers & Mash says
I’ve bookmarked this one – it looks totally scrummy! Just my kind of food. And I love Dom’s idea of trying it with wild garlic too – we’re absolutely surrounded by it in the hedgerows here in Somerset right now. The photos of your garden are just beautiful as well 🙂
Karen Burns-Booth says
Thanks Vanesther – yes I’m going to make this again with wild garlic when mine is out – it’s nearly ready!
Choclette says
Just love it Karen – inspiration betwixt the quince tree and the house. Your garden looks splendid and I do hope I manage to visit some day. I like your inspired bake too – great idea for lunch. I saw some sweet violets out in the hedge the other day and thought of you and your amazing patch.
Karen Burns-Booth says
Thanks so much Choclette……I do love recipes like this, and I know that as it is vegetarian, you would be happy to eat this too!
DANIELLE VEDMORE says
This looks soooo good! I love the o’s of the pasta when sliced! Definitely on my to-so list! x
Karen says
Thanks Danielle! They do make a pretty pattern don’t they?
Sarah James says
What an inspiration your walk was, your pasta bake cake looks delicious. So pleased you mentioned a French alternative to cottage cheese, I’ll be on the look out for some Brousse. Thanks 🙂
Karen Burns-Booth says
Thanks Sarah, yes, Brousse is the only alternative for cottage cheese that I have found in France, although it doesn’t have as many “curds” in it. But, it tastes the same though.
Jeanette says
So lovely hearing you have Spring. I nearly feel I was walking to the chicken pen with you. It is early here with freezing rain & I have been using my frozen herbs. I will not plant till May 24th. I have saved this recipes as it looks wonderful plus the oxtail & sausage risotto. I will wonder out to my frozen herb garden & see what I can find. If there is a will there is a way.
Nancy Swaim says
I may be 8 years too late to comment on this. I was looking for a recipe for swiss chard cake which is sweet, not savory. I’m sure once upon a time I saw such a recipe but having lots of chard and not too much time to keep googling I made this recipe. It is surprisingly good! I used rosemary as that is what I had, and lots of pepper. I will make it again and add lemon juice since I like the perkiness of lemon in dishes such as this. Thanks for a really fine recipe.
Karen Burns-Booth says
Not too late at all! Thank you for your comments! Karen
CD says
I made this recently, substituting cavatappi for penne and gouda for cream cheese. It was delicious–a perfect use for some leftover ingredients I had on hand. Thank you for such a lovely recipe!
Karen Burns-Booth says
That all sounds wonderfully tasty!