This Egg and Pasta Bake is delicious & perfect for one of those clean out the fridge, last ditch meals before you go grocery shopping type suppers.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Snack
Cuisine: American
Keyword: eggnog, pasta
Servings: 4
Calories: 383kcal
Ingredients
2tablespoonsbutter
3/4cupheavy creamor milk
1/2cupparmesan
salt and pepper to tasteI used 1/2 teaspoon of each
Angel Hair Pastaenough for 2-4 people
1+1/2 cups cherry tomatoeshalved
4eggs
More parmesan or herbs of your choice to sprinkle over the top.
Instructions
Cook pasta according to package directions.
In large skillet, over medium heat, melt butter. Add cream, parmesan, salt, and pepper. Stir and continue to cook until creamy.
Stir cooked and drained pasta into sauce until coated. Make a little hole in pasta for each egg you are going to use. Crack eggs into holes. Top with tomatoes.
Cover with foil and bake at 350 for 10-15 minutes, or until eggs are to the desired doneness for your taste. Remove foil and top with additional parmesan and herbs, if desired.
This is an easy recipe to adapt. Use whatever vegetables you have, milk instead of cream, and customize with seasonings of your choice.
If you want more sauce, double the milk, butter, and cream.