Really this is a pasta bake but slightly more solid! It was delicious though and used up the last of the cottage cheese!
Three Cheese and Chard Pasta Cake (from Lavender and Lovage)
350g Swiss chard, trimmed and roughly chopped
4 eggs, beaten
300g cottage cheese
150g cream cheese
100g Parmesan cheese, grated (plus some extra for the topping)
1 tbsp finely chopped dill
salt and pepper
Pre-heat the oven to 180C. Cook the pasta according to the packet instructions, adding the chard for the last 2 mins of cooking time. Drain.
Put the pasta, chard and all of the other ingredients into a large bowl, season and mix well.
Grease and line a 20cm easy release cake tin with baking paper and spoon the pasta mixture into the tin. Sprinkle some extra Parmesan cheese over the top.
Bake for 30 to 35 mins until the pasta bake cake has set and is golden brown.
Allow to cool in the tin for 5 mins before turning out onto a serving plate; cut into wedges and serve warm with salad.