Heart-Healthy Baked Pasta with Egg

Discover the ultimate comfort food makeover with this Heart-Healthy Baked Pasta with Egg recipe—a nourishing, flavorful dish that’s perfect for weeknight dinners! Featuring hearty whole grain pasta, nutrient-packed baby spinach, and a savory tomato-based vegetable sauce, this recipe is both delicious and good for you. What truly sets it apart are the baked eggs nestled into the dish, adding a protein-rich twist that’s accented by melty low-fat mozzarella and fresh basil. With just 20 minutes of prep time and minimal ingredients like canned no-salt-added tomatoes and aromatic Italian herbs, this wholesome pasta bake is a quick and easy meal that doesn’t skimp on flavor. Perfect for serving four, it’s a feast that’s as satisfying as it is heart-conscious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole grain pasta according to the package directions until al dente. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Stir in the baby spinach and cook until wilted, about 2 minutes.

Step 6

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.

Step 7

In a large mixing bowl, combine the cooked pasta with the vegetable tomato sauce mixture. Mix until the pasta is well coated.

Step 8

Transfer the pasta mixture into a lightly greased 9x13 inch baking dish.

Step 9

Using the back of a spoon, make four shallow wells in the pasta mixture. Crack one egg into each well.

Step 10

Sprinkle the shredded mozzarella cheese evenly over the top of the dish.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the egg whites are set and the yolks are still slightly runny.

Step 12

Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1268.0g)

Amount per serving	% Daily Value*
Calories	1166.7

Total Fat 59.0g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat g
Cholesterol 774mg	0%
Sodium 776.8mg	0%
Total Carbohydrate 110.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 29.5g
Protein 63.3g	0%

Vitamin D 164IU	0%
Calcium 775.0mg	0%
Iron 15.2mg	0%
Potassium 2304.0mg	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: 43.4%

Protein: 20.7%

Carbs: 36.0%