Pears and broccoli are both great sources of Vitamin C, which helps fight infections and strengthen our immune system. Broccoli adds a good source of fiber into this dish, necessary for a healthy diet. Pears come into season in late summer and continue into the fall. Asian pears are a common variety in our region and tend to be more crisp and crunchy than Bartlett pears. You can adapt this meal using seasonal produce throughout the year.
Servings: 4
Active Time: 35 minutes
WIC Approved Recipe
Ingredients
- 16 ounces dried pasta, such as fusilli
- 2 large eggs
- 2 cups milk
- 3 tablespoons butter, softened
- 2 ½ cups cheddar cheese, shredded
- 3 cups broccoli, cut into florets or bite-sized pieces
- 2 medium pears
Directions
- Peel pears and cut into half-inch pieces.
- Preheat oven to 350 degrees. Prepare a two-quart baking dish by brushing lightly with cooking oil or nonstick cooking spray. Fill a large pot halfway with water and bring to a boil. Lightly boil pasta for five to seven minutes, until slightly cooked. Strain and place in prepared baking dish.
- In a medium bowl, whisk eggs and milk together. Stir in butter, cheese, broccoli, and pears. Pour cheese mixture over pasta and gently stir to combine.
- Bake 20–25 minutes, until lightly browned on top.
- Serve warm. Refrigerate leftovers for up to three days.