Baked Eggs in Cheesy Pasta Nests

Time to Cook: 
30 min
Time to Prepare: 
5 min
Number of Servings: 
Learn More About This Recipe +

Pasta and eggs just go together, like these creamy, cheesy little nests. Whip up some for dinner and the kids will surely come running! With school starting up it's always good to have a few tricks up your sleeve, and this recipe is a good one. Serve with a side salad or some raw veggies and dip to round things out.

Cheesy noodles with an egg.


250 g of spaghetti

3/4 cup + 2 tsp whipping cream divided

1 3/4 cups grated sharp Cheddar cheese, or Parmesan

2 tbsp chopped fresh parsley

1/4 cup ricotta cheese

4 large eggs


1. Turn the oven on to 400 F and grease four 1 cup ramekins with butter, margarine, or an oil spray.

2. In boiling salted water, cook pasta according to package directions until el dente. Save about 1/3 cup of the water.

3. While the pasta is cooking, stir the cheese, ricotta, cream, and parsley together in a large bowl. Set aside until it's time to drain the pasta. When you drain the pasta, don't rinse it and immediately toss with the cheese sauce. You can add some of the cooking water if it seems a bit dry.

4. This part is a little tricky-picking up the noodles, try to swirl them around the edges of the ramekin so that they form a 'nest' and build it up the sides. I ended up using my fingers at one point-you need to make sure you have enough room to fit an egg in there.

5. Once you have filled all the ramekins, drizzle any leftover liquid in the bowl over the noodles.

6. Crack an egg into the center of each ramekin. Drizzle each egg with 1/2 tsp whipping cream, making sure to cover the yolk.

7. Bake the pasta nests for about 15-20 minutes until the whites are set and the yolks are still fairly runny. They will continue to cook slightly once you remove them from the oven, so removing them when they are just slightly underbaked is fine. Cool for about 5 minutes before serving them with a side salad.

Adapted from Savoring Time In the Kitchen