Low Sodium Baked Pasta with Egg
Elevate your weeknight dinner game with this Low Sodium Baked Pasta with Egg, a healthy, hearty, and flavor-packed comfort food option that doesn’t skimp on taste. Made with wholesome whole wheat pasta, fresh spinach, and a luscious mix of eggs, low-sodium chicken broth, and creamy cheeses, this dish offers a satisfying balance of nutrition and indulgence. The recipe is seasoned with aromatic garlic, onion, and a hint of oregano, then baked to golden perfection for a tantalizingly cheesy crust. Perfect for those watching their sodium intake, this dish is a crowd-pleaser that takes just 50 minutes from start to finish. Garnished with vibrant fresh parsley, it's as visually appealing as it is delicious. Serve this wholesome baked pasta as a standalone meal or pair it with a crisp salad for a complete, nutritious dinner.
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Recipe Information
Ingredients
- 8 ounces whole wheat pasta
- 3 large eggs
- 1.5 cups low sodium chicken broth
- 1 cup unsalted mozzarella cheese, shredded
- 0.5 cup unsalted Parmesan cheese, grated
- 2 cups fresh spinach, chopped
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
In a large bowl, whisk together the eggs and low sodium chicken broth until smooth. Stir in the shredded mozzarella cheese, leaving a little aside for topping, grated Parmesan, cooked spinach mixture, black pepper, and dried oregano.
Add the cooked pasta to the bowl with the egg mixture and gently fold until the pasta is well coated.
Transfer the pasta mixture into a lightly greased 9x13-inch baking dish. Sprinkle the reserved mozzarella cheese over the top.
Bake in the preheated oven for 25 minutes, or until the top is golden and the egg is set.
Allow to cool for a few minutes before garnishing with fresh parsley and serving.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 9.7 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2436 mg | 187% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1946 mg | 41% | |
*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.
