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This baked tomato pasta recipe is made with tomato sauce, feta cheese, eggs, fresh basil, vegetables, and a bunch of delicious spices. It’s an easy, healthy, vegetarian meal that’s ready in about 30 minutes! This recipe can be made gluten-free and dairy-free if needed.

Overhead photo of a baked tomato pasta with eggs, feta, and basil in a black skillet.

Are you looking for a cozy dish that packs in tons of fibre-rich veggies, healthy fats, and protein? This tomato baked pasta with feta, eggs, basil, and veggies will totally hit the spot!

The flavours of this baked pasta recipe were inspired by North African/Middle Eastern shakshuka and Italian eggs in purgatory, which both feature eggs cooked in tomato sauce and a variety of spices. The addition of spices like cumin, paprika, and chili powder add so much flavour to this simple pasta and egg recipe!

This recipe is ready in about 30-minutes and there are a TON of ways you can modify it – keep scrolling for some recipe modification ideas and ingredient swaps. I share ways you can make this gluten-free, dairy-free, and even vegan (if desired).

As a dietitian, I always love sharing the unique nutrition benefits of the various ingredients in my recipes – you’ll find that below, too! I hope you enjoy this one 🙂

Want more healthy pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas. And if you’re looking for more simple egg recipes, you can find my egg recipe roundup here too!

Overhead photo of a white bowl filled with baked tomato penne pasta topped with two eggs.

Ingredients Needed

Overhead photo of a wooden cutting board topped with small bowls of ingredients.

Recipe Modifications & Ingredient Swaps

  1. Feel free to use any pasta shape of your choice. You can use short pastas (like penne, farfalle, or rigatoni) or even long pasta shapes like spaghetti!
  2. I used jarred marinara sauce for this recipe, but you can use any tomato-based pasta sauce.
  3. Instead of feta, you can try this with goat cheese or parmesan.
  4. I added baby spinach and red bell peppers to this recipe, but feel free to stir in any other veggies of your choice. Chopped zucchini, broccoli, kale, mushrooms, carrots…they would all work wonderfully!
  5. If you don’t have one of the spices on hands, it’s ok! Feel free to add a little extra of the ones you do have to increase the flavour. You could also throw in some minced garlic or onion to this too.
  6. If you need a gluten-free version of this recipe, simply use a gluten-free pasta and make sure that your pasta sauce is also gluten-free.
  7. If you want a dairy-free version, simply omit the feta cheese or swap with a dairy-free alternative.
  8. If you want a vegan version, omit the eggs and the feta. You can swap the feta with a vegan alternative! Do note that this will significantly lower the protein content of this recipe. Instead, you could try using a protein-rich pasta, like one made from legumes!

How To Store & Reheat Leftovers

Leftovers of this recipe will keep for about 3 days in an airtight container in the fridge. I find the easiest way to reheat it is in the microwave – it won’t compromise the texture much!

Overhead photo of a saucepan filled with cooked penne pasta.
Overhead photo of a black skillet with cooked tomato sauce inside.
Overhead photo of a black skillet filled with tomato sauce and cooked penne pasta.
Overhead photo of a black skillet filled with penne pasta, tomato sauce, feta, and uncooked cracked eggs.

Nutrition & Health Benefits Of This Recipe

What I love about this baked tomato pasta recipe is that it’s a balanced meal, complete with fiber-rich veggies, quality protein, healthy fats, and energizing carbs. Many of the ingredients offer a ton of nutrition benefits too!

Tomato sauce is:

  • rich in micronutrients, including vitamin C, potassium, folate, and vitamin K
  • a good source of dietary fibre
  • high in antioxidants, like lycopene and beta-carotene

Eggs are:

  • a rich source of complete protein, which provides essential amino acids to build and repair our muscles, organs, and body tissues.
  • a source of essential micronutrients like:
    • vitamin A
    • vitamin D
    • vitamin E
    • vitamin B12
    • folate
    • iron
    • selenium
    • choline

The vegetables (spinach and bell peppers) offer additional sources of dietary fibre, micronutrients, and beneficial plant compounds/antioxidants.

Finally, this recipe has sources of fat from ingredients like olive oil, feta, and also the eggs. Fat helps to keep us feeling satiated from our meals, helps our bodies absorb any fat-soluble nutrients from this dish, and also plays many essential roles in our bodies.

Side angle photo of a baked tomato pasta with eggs, feta, and basil in a black skillet.

More Easy, Healthy Pasta Recipes

Did you give this Baked Tomato Pasta With Feta, Eggs & Basil Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Baked Tomato Pasta With Feta, Eggs & Basil

This baked tomato pasta recipe is made with tomato sauce, feta cheese, eggs, fresh basil, vegetables, and a bunch of delicious spices. It's an easy, healthy, vegetarian meal that's ready in about 30 minutes! This recipe can be made gluten-free and dairy-free if needed.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Overhead photo of a baked tomato pasta with eggs, feta, and basil in a black skillet.
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5 from 5 votes
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Ingredients

  • 1.5 cup dry pasta of choice (I used penne)
  • 1 Tbsp olive oil
  • 1 bell pepper, diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 cups spinach
  • 1.5 cups marinara sauce
  • 4 eggs
  • 1/4 cup feta cheese (can use goat cheese or parmesan)
  • Fresh basil (to garnish)
  • Optional: pinch of red pepper flakes (if spice is desired)
  • Salt + pepper, to taste

Instructions

  • Preheat oven to 375F.
  • Cook pasta al dente, according to package instructions. Drain and set aside when done.
  • While pasta cooks, heat olive oil over medium heat in a large oven-proof skillet. Add diced bell peppers, cumin, paprika, chili powder, salt, and pepper. Cook ~7 mins, stirring frequently.
  • Once peppers start to soften, add in spinach and marina sauce. Cook a couple minutes until spinach has wilted.
  • Add cooked pasta to the sauce mixture and stir together well.
  • With the back of a spoon or spatula, create 4 holes/wells in the tomato sauce mixture. Crack 1 egg into each well.
  • Sprinkle feta cheese on top of pasta, then transfer the skillet to the oven. Bake for 10-15 minutes, or until the egg whites are cooked through.
  • Remove from oven and garnish with fresh basil and optional red pepper flakes. Serve + enjoy!

Notes

*LEFTOVERS: Leftovers of this recipe will keep for about 3 days in an airtight container in the fridge. I find the easiest way to reheat it is in the microwave – it won’t compromise the texture much!
*RECIPE MODIFICATIONS & INGREDIENT SWAPS:
  • Feel free to use any pasta shape of your choice. You can use short pastas (like penne, farfalle, or rigatoni) or even long pasta shapes like spaghetti!
  • I used jarred marinara sauce for this recipe, but you can use any tomato-based pasta sauce.
  • Instead of feta, you can try this with goat cheese or parmesan.
  • I added baby spinach and red bell peppers to this recipe, but feel free to stir in any other veggies of your choice. Chopped zucchini, broccoli, kale, mushrooms, carrots…they would all work wonderfully!
  • If you don’t have one of the spices on hands, it’s ok! Feel free to add a little extra of the ones you do have to increase the flavour. You could also throw in some minced garlic or onion to this too.
  • If you need a gluten-free version of this recipe, simply use a gluten-free pasta and make sure that your pasta sauce is also gluten-free.
  • If you want a dairy-free version, simply omit the feta cheese or swap with a dairy-free alternative.
  • If you want a vegan version, omit the eggs and the feta. You can swap the feta with a vegan alternative! Do note that this will significantly lower the protein content of this recipe. Instead, you could try using a protein-rich pasta, like one made from legumes!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Vegetarian
Keyword: basil, feta, pasta, peppers, spinach, tomato sauce
Author: Carrie Walder

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