Cheddar, Broccoli and Pasta Bake

Cheddar, Broccoli and Pasta Bake

1/3 cup panko breadcrumbs, divided
1 tablespoon canola oil, divided
1/2 cup diced onions
6 ounces uncooked whole wheat penne
3 cups fresh broccoli florets, chopped if very large
2 large eggs
4 large egg whites
3/4 cup plain soymilk
1 teaspoon Franks Red Hot (cayenne pepper sauce)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces fresh grated sharp cheddar cheese, divided

Preheat oven to 350

Lightly coat a 9" deep pie dish with nonstick spray. Add in 2 tablespoons panko and move the dish back and forth to coat the inside.

In a small skillet, add 2 teaspoons oil and heat over medium. Stir in onion and cook until translucent - about 3-5 minutes. Remove from heat.

In a large pot of boiling salted water, add penne and cook for 4 minutes. Stir in the broccoli and continue to cook for 3 more minutes. Drain and immediately rinse under cold water - drain again.

In large bowl, whisk together eggs, egg whites, soymilk, hot sauce, salt and pepper. Stir in half of the cheese, cooked onions, penne and broccoli. Pour into the pie dish and scatter the top with the remaining cheese.

In a small bowl, mix together the remaining panko breadcrumbs with 1 teaspoon oil until thoroughly combined. Scatter panko mixture on top of the cheese.

Bake until the center is set and the top is golden - 45-55 minutes. Remove and place on a wire rack to cool slightly for 5-10 minutes before serving.

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