Eggs In Pasta-Tory

You may know the traditional Italian dish, "Eggs In Purgatory", where eggs are cracked and cooked in tomato sauce. I wanted to take that one step further and cook the eggs in not just tomato sauce, but pasta in tomato sauce! The great thing about this dish is using leftover pasta, which is one less step I have to take!

I had my daughter's birthday party and had an overflow of leftovers! With all 100 pounds of pasta in my fridge, I thought there had to be a different way to eat this! And voila! The "Eggs In Pasta-Tory" was born! With Easter and Passover right around the corner, I thought this would be a great brunch dish!

Ingredients:

-Leftover pasta in marinara sauce

-1/4 cup Parmesan cheese

-1/2 cup Panko bread crumbs

-1/2 cup cooked, frozen spinach

-One egg (for mixing in pasta as a binder)

For top:

-One cracked egg per pasta cup (as many as your leftover pasta yields)

Tools:

-muffin tin

-cookie sheet

Preheat oven to 350 degrees

Step #1

Mix all ingredients in a bowl.

Step#2

Put your muffin tin on a cookie sheet for extra support. Spray your muffin tin with non-stick spray and scoop a spoonful of the pasta mixture into each muffin cup. Create a small well in the center.

Step#3

Carefully crack your egg into a separate bowl first to ensure it stays intact and no shell gets into the egg. Then gently pour that on top of each pasta cup.

Step#4

Bake for 20 to 25 minutes at 350 degrees until egg white is no longer translucent.

Cool for about 10 minutes before removing from muffin tin. Add extra parmesan or ricotta for extra yumminess!

FUN FACT: Most of us know that eggs contain a high amount of protein, but did you know that more than half of the protein is actually found in the egg white! So if you decide to eliminate the yolk and have an egg white omelette, you will still get a great amount of protein! Lets not forget the Vitamin B2 and Vitamin D too!