Vegetarian Baked Pasta with Egg
Indulge in the comforting flavors of Vegetarian Baked Pasta with Egg, a wholesome and hearty dish that’s guaranteed to satisfy. This recipe features tender penne pasta tossed with a vibrant medley of sautéed vegetables—bell peppers, zucchini, mushrooms—and a flavorful tomato sauce infused with oregano and basil. Fresh spinach adds a nutritious touch, while a generous layer of gooey mozzarella and parmesan cheese creates an irresistible topping. The star of the dish is the perfectly baked eggs nestled into the pasta, adding protein and depth to every bite. Ready in just an hour, this oven-baked recipe is a delightful fusion of textures, colors, and rich Mediterranean flavors, making it perfect for family dinners or entertaining friends. Garnished with fragrant fresh basil, it’s a visually stunning and delicious vegetarian meal you’ll come back to time and time again!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 150 grams mushrooms, sliced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams spinach, fresh
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 4 large eggs
- 10 leaves fresh basil leaves, for garnish
Instructions
Preheat your oven to 180°C (350°F).
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.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes until the onion becomes translucent.
Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for about 5 minutes or until the vegetables are tender.
Stir in the canned diced tomatoes and tomato paste. Add the dried oregano, dried basil, salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Combine the cooked pasta with the sauce and vegetables, mixing everything thoroughly.
Transfer the pasta mixture to a greased baking dish. Evenly distribute the shredded mozzarella cheese over the top.
Using a spoon, create four shallow wells in the pasta and crack an egg into each well.
Sprinkle the grated parmesan cheese over the entire dish.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the eggs are set to your liking.
Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 37.6 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2417 mg | 186% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4217 mg | 90% | |
*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.
