Soy-Free Baked Pasta with Egg
Indulge in the comforting flavors of this Soy-Free Baked Pasta with Egg, a hearty and wholesome dish perfect for weeknight dinners or family gatherings. This recipe takes classic baked pasta to the next level with a velvety ricotta, mozzarella, and parmesan cheese blend combined with perfectly cooked penne and a rich homemade tomato sauce infused with garlic, onions, and fresh basil. Two eggs add a silky, binding texture, ensuring every bite is creamy and satisfying. Baked to golden, bubbly perfection and garnished with fresh parsley, this dish is not only soy-free but also brimming with Italian-inspired flavors. Ready in just over an hour, it’s a crowd-pleaser you’ll return to again and again. Make it your go-to recipe for a cozy, hassle-free meal!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 1 large Onion
- 3 Garlic cloves
- 28 oz Whole canned tomatoes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 0.5 cup Fresh basil leaves
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 2 tbsp Parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Finely chop the onion and garlic. Add them to the skillet, and sauté until the onion becomes translucent, about 5 minutes.
Add the whole canned tomatoes, breaking them up with a spoon. Stir in the salt, black pepper, and dried oregano.
Simmer the sauce for 10-15 minutes, allowing it to thicken slightly. Add chopped basil leaves and stir well.
In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, eggs, and half of the parmesan cheese.
Stir the drained pasta into the cheese and egg mixture until well coated.
Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
Layer half of the pasta mixture over the sauce, then cover with half of the remaining tomato sauce.
Repeat with the remaining pasta and sauce.
Sprinkle the remaining mozzarella and parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 5638 mg | 245% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 34.2 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3212 mg | 247% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1720 mg | 37% | |
*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.
