Dairy-Free Baked Pasta with Egg
Indulge in the ultimate comfort food with this Dairy-Free Baked Pasta with Egg, a deliciously wholesome dish that caters to both gluten-free and dairy-free diets. This easy-to-make recipe features tender gluten-free pasta coated in a rich, garlicky tomato sauce enhanced with the umami flavor of nutritional yeast and a hint of Mediterranean herbs like oregano and basil. The addition of vibrant red bell peppers, spinach, and perfectly baked eggs adds a hearty, protein-packed twist that makes this dish ideal for weeknight dinners or meal prep. Baked to perfection in under an hour, this pasta dish offers a melt-in-your-mouth texture with the delightful surprise of creamy baked eggs nestled throughout. Topped with fresh parsley for an herby finish, it’s a nutritious, comforting meal that’s as satisfying as it is flavorful. Perfect for those seeking dairy-free pasta recipes loaded with protein and veggies!
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Recipe Information
Ingredients
- 300 grams gluten-free pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, chopped
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons nutritional yeast
- 4 large eggs
- 200 grams frozen spinach, thawed and drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Cook the gluten-free pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes until the pepper is tender.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes to thicken slightly.
Stir in the nutritional yeast and thawed spinach, and cook for another 2 minutes to combine the flavors.
Add the cooked pasta to the skillet and mix well with the sauce to ensure it is evenly coated.
Transfer the pasta mixture to a greased baking dish.
Make four small wells in the pasta using a spoon and crack an egg into each well.
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Remove from the oven and let it cool slightly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 29.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 513 mg | 39% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3522 mg | 75% | |
*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.
