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.

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!

Ingredients Needed

• dry pasta of choice (I used penne)
• olive oil
• bell pepper
• cumin
• paprika
• chili powder
• spinach
• marina sauce
• eggs
• feta cheese (goat cheese or parmesan will also work)
• fresh basil
• red pepper flakes (optional)

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!

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.

More Easy, Healthy Pasta Recipes

• Creamy Goat Cheese Tomato Pasta
• Easy Baked Pesto Pasta
• Pasta With Vegan Cashew Cream Tomato Sauce
• Basil Walnut Pesto Linguine Pasta With Shrimp
• Vegan Red Pesto With Sun-Dried Tomatoes & Peppers
• Mediterranean Canned Mackerel Pasta

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!

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