End of the Month Egg & Pasta Pie

When there is more month than money left, eggs are the perfect answer for a budget meal. Use any leftover roast veggies, stir fry, roast chicken, or cooked meat. Frozen vegetables can be substituted for the roast vegetables.

Serves 4-6

Preparation time: 10 minutes

Cooking time: 45 – 50 Minutes


  • 250 g (1 ½ cups) macaroni 
  • 30 ml (2 tbsp.) chopped fresh basil or parsley
  • 400 g (2 cups) leftover roast vegetables, (roast pumpkin, onion, carrot, sweet potato), diced 
  • 50 g (1/3 cup) frozen peas 
  • Salt and pepper to taste
  • 4 eggs 
  • 185 ml (¾ cup) milk 
  • 200 g (about 2 cups) grated cheddar cheese
  • Salad to serve


  1. Preheat oven to 180°C. Grease a 23 cm pie dish.
  2. Cook pasta in a large saucepan according to packet instructions. Drain and set aside.
  3. Combine the cooked macaroni with herbs, leftover vegetables and peas, and season to taste with salt and pepper.
  4. Whisk together the eggs and milk. Add cheese and mix well. Pour over the pasta and toss to coat. Spoon into the prepared pie dish and place on a baking tray in the oven.
  5. Bake uncovered until the pie is golden on the top, about 20 minutes, then cover with foil and bake until set, about 5 minutes more.
  6. Remove the foil and allow the pie to stand for 10 minutes before cutting into wedges. Serve warm with a side salad.