- 3 1/2 cups [875 mL] macaroni elbows
- 4 slices bacon, chopped
- 4 slices ham, chopped
- 1 large onion, chopped
- 1 cup [250 mL] small peas
- 4 eggs
- 1/2 cup [125 mL] chopped parsley
- 2 cups [500 mL] tomato sauce
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- Brown together bacon, ham ad onion pieces into a frying pan until bacon is crisp.
- Stir in peas; reserve.
- Into a bowl, beat together eggs and chopped parsley; set aside.
- Boil macaroni into salted boiling water until 'al dente'..
- Drain and pour back into casseroe.
- Pour in tomato sauce then reserved beaten eggs mixture; top with bacon, ham, onion and peas mixture.
- Reheat stirring over low heat until hot before serving, onto warm plates.
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