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baked pasta with eggs and spinach

Baked Spaghetti with Eggs and Spinach

This easy little baked pasta dish is warming, filling comfort food at its best.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Author Chris Mosler at Thinly Spread


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


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