Step 1

Preheat the oven to 185C fan-forced.

Step 2

Using 1 tbs of olive oil, grease the inside of a 20cm loose bottomed cake tin, then line with baking paper.

Step 3

Sprinkle cheese over the base and the sides to create a thin layer.

Step 4

In a large bowl, add the pasta, mushroom and vegies. Mix well with your hands, tangling the ingredients to achieve a colourful effect.

Step 5

Season with salt, pepper and oregano and add the grated cheese. Mix again to combine.

Step 6

Gently press the pasta mix into the to set it in place. Set aside.

Step 7

In a small bowl or jug, whisk the cream and eggs together. Pour over the mitur in the cake tin to fill any gaps.

Step 8

Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter.

Step 9

Serve with side salad.