Shakshuka Baked Pasta (Printable)

Baked pasta in spiced tomato sauce topped with gently cooked eggs and fresh herbs.

# What You'll Need:

→ 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, for garnish

# How To Make It:

01 - Set oven to 400°F (200°C) to prepare for baking.
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 red bell pepper, cooking for 5 minutes until softened.
04 - Incorporate minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute until aromatic.
05 - Stir in tomato paste, diced tomatoes, sugar, salt, and black pepper. Let simmer for 8 to 10 minutes until the sauce thickens gently.
06 - Mix cooked pasta and half of the cheese (if using) into the sauce, ensuring even coating.
07 - Spread the mixture evenly in the skillet or transfer to a baking dish. Create four small wells and gently crack an egg into each one.
08 - Sprinkle the remaining cheese (if using) over the top of the eggs and sauce.
09 - Place in the oven and bake uncovered for 15 to 18 minutes, or until egg whites are set but yolks remain runny.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve immediately while hot.

# Expert Advice:

01 -
  • It's a one-pan dinner that feels fancy enough to impress but simple enough for a weeknight.
  • Watching those eggs set in the oven while the sauce bubbles around them is oddly satisfying.
  • You get that perfect balance of creamy yolk, tender pasta, and spiced tomato sauce all at once.
02 -
  • Don't overbake the eggs or you'll lose that silky yolk that makes this dish worth making; they keep cooking after you pull them from the oven.
  • Making sure your skillet is truly oven-safe saves you from a scramble halfway through cooking—cast iron or heavy stainless steel work best.
  • The pasta needs to be slightly underdone when you drain it because the oven will finish the job.
03 -
  • If your skillet isn't oven-safe, you can cook everything on the stovetop and then transfer to a baking dish without losing anything—just make sure the sauce is hot when the eggs go in.
  • Some people swear by adding a splash of pasta water to the sauce to help it coat the noodles better, and they're absolutely right—it creates a silkier finish.
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