Shakshuka Baked Pasta (Printable Format)

Pasta baked in spiced tomato sauce, topped with runny eggs and fresh herb garnish.

# What's Needed:

→ Pasta

01 - 10 oz short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Sauce

05 - 2 tbsp olive oil
06 - 14 oz canned diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp ground coriander
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp sugar
13 - Salt and black pepper, to taste

→ Dairy & Eggs

14 - 1 cup grated mozzarella or crumbled feta (optional)
15 - 4 large eggs

→ Fresh Herbs

16 - 2 tbsp chopped fresh parsley or cilantro

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened.
04 - Stir in garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper; cook for 1 minute until fragrant.
05 - Add tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until the sauce thickens slightly.
06 - Mix cooked pasta and half of the cheese (if using) into the sauce until evenly coated.
07 - Spread the mixture evenly in the skillet or baking dish. Create four wells and crack an egg into each.
08 - Sprinkle the remaining cheese over the top if using.
09 - Bake uncovered for 15 to 18 minutes, until egg whites are set but yolks remain runny.
10 - Remove from oven, garnish with fresh herbs, and serve hot.

# Expert Advice:

01 -
  • The eggs bake right into the pasta, so you get richness and runny yolks without fussing over a separate pan.
  • It's proof that you don't need fancy techniques or hours of time to feel like you've created something special.
  • One dish, one oven, minimal cleanup—perfect for a weeknight when you're hungry but don't want to stand around cooking.
02 -
  • Don't skip the al dente pasta step; fully cooked pasta turns mushy in the oven, and you'll regret it with every bite.
  • Watch for the egg whites to turn opaque and set while the yolks stay liquid—every oven is different, so start checking around the thirteen-minute mark rather than trusting the timer completely.
  • Room temperature eggs cook faster and more evenly than cold ones straight from the fridge, and runny yolks are what make this dish sing.
03 -
  • Use an oven-safe skillet so you can brown everything on the stovetop and transfer straight to the oven without dirtying extra dishes—it changes how much you'll actually want to make this again.
  • Taste the sauce after it simmers but before adding the pasta; it's your last chance to adjust the spices and seasoning without overthinking.
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