Low Sodium Baked Pasta with Egg
Savor the comforting flavors of this *Low Sodium Baked Pasta with Egg*, a wholesome and heart-healthy twist on a classic dish. Made with nutrient-rich whole wheat pasta, fresh spinach, and a creamy egg and low sodium chicken broth mixture, this recipe delivers on both flavor and nutrition. Unsalted mozzarella and Parmesan cheeses ensure a cheesy, indulgent texture without the added sodium, while aromatic garlic, onion, and oregano elevate each bite. Baked to golden perfection, this dish is packed with protein and brimming with freshness, thanks to a garnish of parsley. Quick to prepare in just 15 minutes and ready to serve in under an hour, it’s the perfect weeknight dinner for those looking to enjoy a low-sodium, family-friendly meal. Great for meal prep or as a crowd-pleaser at your next gathering!
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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
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
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.
Step 3
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.
Step 4
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Step 5
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.
Step 6
Add the cooked pasta to the bowl with the egg mixture and gently fold until the pasta is well coated.
Step 7
Transfer the pasta mixture into a lightly greased 9x13-inch baking dish. Sprinkle the reserved mozzarella cheese over the top.
Step 8
Bake in the preheated oven for 25 minutes, or until the top is golden and the egg is set.
Step 9
Allow to cool for a few minutes before garnishing with fresh parsley and serving.
Nutrition Facts
| Serving size | (1217.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.0 |
| Total Fat 88.2g | 0% |
| Saturated Fat 42.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 733.2mg | 0% |
| Sodium 3028.5mg | 0% |
| Total Carbohydrate 90.2g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 9.7g | |
| Protein 113.7g | 0% |
| Vitamin D 191.6IU | 0% |
| Calcium 2435.6mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1945.6mg | 0% |
Source of Calories