Dairy-Free Baked Pasta with Egg

Enjoy a comforting twist on a classic with this Dairy-Free Baked Pasta with Egg, a wholesome and flavorful meal that's as nourishing as it is delicious. This recipe swaps traditional cheese with nutritional yeast for a creamy, umami-packed sauce while remaining entirely dairy-free and gluten-free, perfect for dietary preferences or restrictions. A vibrant medley of sautéed onions, garlic, red bell pepper, and spinach brings layers of richness and color to the dish, complemented by aromatic oregano and basil. Crack fresh eggs into divots in the saucy pasta and bake to create a stunning casserole-style meal, with beautifully set whites and golden yolks. Quick to prepare and packed with protein, this hearty dish makes a great dinner centerpiece and is perfect for sharing. Garnish with fresh parsley and serve it piping hot for an irresistibly satisfying meal that checks all the boxes for flavor, nutrition, and comfort.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Cook the gluten-free pasta according to the package directions until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 4

Add minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes until the pepper is tender.

Step 5

Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes to thicken slightly.

Step 6

Stir in the nutritional yeast and thawed spinach, and cook for another 2 minutes to combine the flavors.

Step 7

Add the cooked pasta to the skillet and mix well with the sauce to ensure it is evenly coated.

Step 8

Transfer the pasta mixture to a greased baking dish.

Step 9

Make four small wells in the pasta using a spoon and crack an egg into each well.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Step 11

Remove from the oven and let it cool slightly.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1427.0g)

Amount per serving	% Daily Value*
Calories	1395.5

Total Fat 52.2g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 744mg	0%
Sodium 3329.7mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 29.3g
Protein 58.3g	0%

Vitamin D 164IU	0%
Calcium 513.3mg	0%
Iron 14.5mg	0%
Potassium 3521.7mg	0%

*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.

Source of Calories

Fat: 33.4%

Protein: 16.6%

Carbs: 50.1%