Heart-Healthy Baked Pasta with Egg
Elevate your weeknight dinner game with this Heart-Healthy Baked Pasta with Egg, a wholesome and delicious twist on classic comfort food. Made with nutrient-packed whole grain pasta, vibrant veggies like spinach and red bell pepper, and protein-rich eggs, this recipe is as nourishing as it is satisfying. A lightly spiced tomato sauce infused with garlic, onion, and Italian herbs coats every bite, while a touch of low-fat mozzarella adds a gooey, golden finish. The highlight? Perfectly baked eggs nestled into the pasta, delivering a creamy yolk that's pure indulgence. Ready in under an hour, this dish is perfect for feeding your family with love and goodness. Serve it as a standalone meal or pair it with a crisp green salad for a heart-healthy, balanced dinner.
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Recipe Information
Ingredients
- 8 ounces whole grain pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic clove, minced
- 1 medium red bell pepper, diced
- 3 cups baby spinach
- 14.5 ounces canned diced tomatoes, no salt added
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon black pepper
- 4 large eggs
- 0.5 cup low-fat mozzarella cheese, shredded
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole grain pasta according to the package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it starts to soften.
Add the minced garlic and diced red bell pepper to the skillet. Continue to sauté for another 2-3 minutes until the vegetables are tender.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Add the canned diced tomatoes, tomato paste, dried Italian herbs, and black pepper to the skillet. Stir well and let it simmer for 5 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked pasta with the vegetable tomato sauce mixture. Mix until the pasta is well coated.
Transfer the pasta mixture into a lightly greased 9x13 inch baking dish.
Using the back of a spoon, make four shallow wells in the pasta mixture. Crack one egg into each well.
Sprinkle the shredded mozzarella cheese evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the egg whites are set and the yolks are still slightly runny.
Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 775 mg | 60% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2304 mg | 49% | |
*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.
