Pesto-Tomato-Egg Penne Bake

Whole wheat penne tossed in a light pesto-tomato sauce with softened onions and garlic, enriched with beaten eggs stirred through, then topped with a golden reduced-fat Gruyère crust and baked until set and bubbling.

A comforting pasta bake with a rich, savory egg binder, creating a satisfying texture similar to a pasta frittata.

Ingredients

  • 200 g whole wheat penne
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 250 g passata (strained tomatoes)
  • 2 tbsp light green pesto
  • 3 large eggs, beaten
  • 60 g reduced-fat Gruyère, grated
  • Salt and black pepper to taste

Instructions

Phase 1: Pasta Preparation

  1. Cook the whole wheat penne in salted boiling water until just al dente, which takes about 8 minutes. Drain thoroughly and set aside.

Phase 2: Sauce Base

  1. Heat the olive oil in an oven-safe skillet over medium heat and sauté the diced onion for 6–7 minutes until soft and translucent.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the passata and light green pesto, then simmer gently for 3–4 minutes until slightly thickened. Season with salt and black pepper.

Phase 3: Mixing and Assembly

  1. Preheat the oven to 190°C.
  2. Remove the skillet from the heat, add the drained penne, and toss until evenly coated.
  3. Pour the beaten eggs over the pasta and stir quickly so the egg distributes evenly without scrambling.
  4. Transfer the mixture to a baking dish if your skillet is not oven-safe, spread it evenly, and scatter the grated reduced-fat Gruyère over the top.

Phase 4: Baking

  1. Bake for 20–25 minutes until the eggs are completely set and the cheese is golden and bubbling.
  2. Let the bake rest for 5 minutes to firm up before serving.

Notes

  • The eggs bind everything together into a satisfying, almost frittata-like bake. Stirring them in off the heat ensures even distribution.
  • Use a good-quality light basil pesto and check that it is not overly oily.
  • The dish reheats well the next day.
  • This recipe is portioned for two people.

Variations

  • Replace the Gruyère with low-fat mozzarella for a milder, stringier cheese crust.
  • Mix in steamed broccoli florets when stirring in the penne for extra vegetables.
  • Mix in sautéed cremini or oyster mushrooms with the onions for more depth.
  • Use penne rigate for better sauce grip.
  • Scatter a few capers or olives on top before baking for a Mediterranean twist.
  • Add a handful of baby spinach to the sauce just before mixing in the pasta for added greens.

Troubleshooting

  • If the eggs scramble immediately when added to the pasta, the pasta was too hot. Let the pasta cool for a minute off the heat before stirring in the beaten eggs.
  • If the bake is too dry, increase the passata by 50 g or ensure the pasta is not overcooked, as overcooked pasta absorbs too much moisture.
  • If the cheese burns before the eggs are set, cover the dish loosely with foil for the first 15 minutes of baking.
  • If the bake is watery at the bottom, ensure the pasta was drained thoroughly before mixing.
  • If the cheese does not brown well, turn on the oven broiler for the last 2–3 minutes of baking while watching closely.