Baked Pasta Frittata

This recipe looks like there are a lot of ingredients but it is actually really simple and there are only 3 simple steps! I take out the bacon to make this a delicious vegetarian meal.Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm square cake tin with oil and line the base and sides with baking paper. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Meanwhile, heat the oil in a large frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Drain on paper towel. Add the onion to the same pan and cook, stirring, for 3–5 minutes or until softened. Add the capsicum and zucchini and cook, stirring, for 3 minutes. Add the spinach and cook until wilted. Place the vegetable mixture in a large bowl with the corn, parmesan and pasta and toss to combine. Spoon the pasta mixture into prepared tin. Lightly beat the eggs and whites in a small bowl with a fork. Season with salt and freshly ground black pepper. Pour egg mixture over the pasta mixture. Bake for 30 minutes or until set and golden. Serve frittata cut into squares.