1. Cook pasta in plenty of rapidly boiling water until al dente. Drain and place in a large mixing bowl. Toss with a small amount of oil and set aside. 2. Heat oil in a large frying pan and saute onion and capsicum until onion is transparent. Add mushrooms and cook until softened. Add silver beet and stir for about 1 minute until wilted. Remove from heat and stir in the olives and semi-dried tomatoes. Cool for 20 minutes. 3. Pre-heat oven to 160deg.C. Line a 25cm spring form tin with Glad Bake. 4. Beat together the eggs, cream and milk in a small bowl and add to the pasta and stir through. Add the vegetable mixture and seasoning and mix well. Pour mixture into prepared tin and smooth the surface. Bake in oven for about 60 minutes or until set and lightly golden. Remove from oven and allow to cool in tin for 1/2 hour before opening tin and cooling completely. Serves 8 Per serving: 2643 Calories (kcal); 149g Total Fat; (50% calories from fat); 89g Protein; 238g Carbohydrate; 1429mg Cholesterol; 1020mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2517g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2618 (72%)|
|Amt Per Serving||% DV|
|Total Fat 290.9g||388 %|
|Saturated Fat 120.9g||604 %|
|Monounsaturated Fat 109.6g|
|Polyunsanturated Fat 28.1g|
|Cholesterol 6764.6mg||2081 %|
|Sodium 4376.5mg||151 %|
|Potassium 3163.3mg||83 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 45.6g|
|Protein 208g||297 %|
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Calories per serving: 3634
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