This easy little baked pasta dish is warming, filling comfort food at its best. Simple to make it can be on your table within half an hour if you’re organised, longer if you natter on and faff about a bit like I do. It has swiftly become a family favourite and I’m planning to ring the changes with other vegetables, maybe some mushrooms (don’t tell Bonus Boy – he’s not a fungi fan, yet). You could make it in one big dish but I love family meals with a sense of occasion, even on a week night, and I think your own individual dish, piping hot from the oven is a very lovely thing.

Baked Pasta with Eggs

Baked Pasta with Spinach and Eggs

Yield: Serves 2, easily multiplies up for larger quantities


  • 200g dried pasta (I used tagliatelle but spaghetti or linguini would be just as good)
  • 2 free range eggs
  • 75g fresh baby spinach, washed
  • 1 large clove of garlic, minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 200ml vegetable stock
  • 2 tbsps grated vegetarian cheddar a pinch of freshly grated nutmeg
  • black pepper
  • a little vegetarian parmesan style cheese


  1. Preheat the oven to 200°C, butter two individual oven proof dishes
  2. Cook the pasta for half the time suggested on the packet, drain well
  3. Melt the butter and olive oil in a large frying pan, add the garlic and fry gently for one minute
  4. Stir in the flour and cook for another minute
  5. Gradually add the stock, stirring all the time to avoid lumps (I usually whisk with a hand whisk)
  6. Bring to a gentle boil and then simmer for 5 - 10 minutes until thickened
  7. Stir in the cheddar and spinach and cook gently until the spinach has wilted
  8. Season with nutmeg and black pepper
  9. Fold in the pasta until it is coated with the sauce and then transfer evenly to your baking dishes
  10. Use a fork to part the pasta and make little nests for the eggs
  11. Break the eggs into the nest
  12. Sprinkle with the vegetarian parmesan, a little grated nutmeg and a twist of black pepper
  13. Bake in the preheated oven for 20-25 minutes until the eggs are cooked to your liking
  14. Serve piping hot, straight from the oven (warn small children not to touch the dishes/decant into a cool one)
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Baked Pasta


I’ve been wondering about combining my two blogs into one and, after much dithering about and soul-searching I have realised that I love them both dearly but that I miss writing recipes here on Thinly Spread. Henceforth (I like that word, it’s a bit like ‘thrice’, it works really well but is sorely neglected) easy family vegetarian meals and bakes as well as more complicated deliciousness will be back here on Thinly Spread – I hope you approve!

I am linking this recipe up with Simply Eggcellent over at the fabulous Belleau Kitchen – if you’re in an eggy mood pop over there and see what else is on offer!



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