1. Preheat oven to 180°C.
  2. Cook pasta according to packet directions, drain, rinse with cold water.
  3. In a large bowl, combine pasta, corn, peas, capsicum, carrot and half the cheese.
  4. Spoon mixture into well-greased 12 x ½ cup muffin trays.
  5. In a jug, whisk eggs and milk together, pour over mix in muffin recesses. Top with remaining cheese.
  6. Bake in moderate oven, 180°C for 25 minutes (approx). Cool in pans for 12 mins, then ease out onto a rack to cool.

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