Baked Bellissimo Breakfast Pasta with Eggs and Potatoes

Baked Bellissimo Breakfast Pasta with Eggs and Potatoes ingredients

• 250 g penne or ziti pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1.5 cups canned crushed tomatoes
• 1 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 medium small potatoes (e.g., Red Bliss)
• 1 cup shredded mozzarella cheese
• 0.25 cup Parmesan cheese (grated)
• 4 large eggs
• 2 tbsp fresh parsley

How to make Baked Bellissimo Breakfast Pasta with Eggs and Potatoes

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of generously salted water to a boil over high heat.
2. Add 250g of penne or ziti pasta to the boiling water and cook for 2 minutes less than the package directions, ensuring it remains very al dente as it will finish cooking in the oven. Drain well and set aside.
3. While the pasta cooks, peel and dice 1 medium yellow onion and mince 3 cloves of garlic. Peel and dice 2 medium potatoes into 1/2-inch cubes.
4. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender-crisp and lightly browned. Remove potatoes from the skillet and set aside.
5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic and 1 teaspoon of dried oregano, cooking for another minute until fragrant.
6. Pour in 1.5 cups of canned crushed tomatoes, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. In a large bowl, combine the drained, al dente pasta, the cooked potatoes, the tomato sauce, 1 cup of shredded mozzarella cheese, and 0.25 cup of grated Parmesan cheese. Stir everything together until the pasta and potatoes are evenly coated and the cheeses are distributed.
8. Transfer the entire pasta mixture into the prepared 9x13-inch baking dish, spreading it into an even layer. Use the back of a spoon to create four small indentations or 'nests' in the pasta.
9. Carefully crack one large egg into each of the four indentations in the pasta. Season the eggs with a tiny pinch of salt and pepper.
10. Bake the pasta dish for 20-25 minutes, or until the pasta is bubbly, the cheese is melted and golden, and the egg whites are set but the yolks are still slightly runny. The exact baking time for the eggs may vary based on your preferred doneness.
11. Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve warm for a hearty breakfast or brunch.

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