Baked Pasta with Egg
Indulge in the comforting layers of flavor-packed goodness with this Baked Pasta with Egg recipe, a creative twist on classic baked pasta dishes. Featuring tender penne or fusilli coated in a robust garlic-scented tomato sauce, this dish takes a delectable turn with a smooth mixture of whisked eggs and Parmesan cheese, adding creaminess and richness. Topped with a bubbly blend of mozzarella and a generous garnish of fresh basil, every bite delivers an irresistible combination of cheesy, savory, and herbaceous notes. Perfect for weeknight dinners or gatherings, this easy casserole is baked to golden perfection in under an hour and pairs beautifully with a crisp green salad or garlic bread. Keywords: baked pasta, pasta casserole, egg recipes, cheesy pasta bake, easy dinner idea.
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Recipe Information
Ingredients
- 250 grams Pasta (penne or fusilli)
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 400 grams Crushed tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Fresh basil leaves
- 4 Eggs
- 100 grams Parmesan cheese, grated
- 150 grams Mozzarella cheese, shredded
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the crushed tomatoes, salt, and black pepper to the skillet. Stir and let simmer for 10 minutes, allowing the sauce to thicken.
Stir in the fresh basil leaves and red pepper flakes, if using, into the tomato sauce.
In a large mixing bowl, whisk the eggs until smooth. Stir in the grated Parmesan cheese until well combined.
Combine the drained pasta with the tomato sauce in the skillet, mixing well to coat the pasta.
Grease a baking dish lightly with olive oil. Spread half of the pasta mixture into the dish.
Pour the egg and Parmesan mixture over the pasta layer in the dish. Top with half of the shredded mozzarella cheese.
Layer the remaining pasta over the cheese and top with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.
Let the baked pasta rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 17.8 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2767 mg | 213% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2326 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
