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 Gruyère crust and baked until set and bubbling.
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 green pesto (basil-based)
- 3 large eggs, beaten
- 60 g Gruyère, grated
- Salt and black pepper to taste
- Fresh basil leaves for serving
Instructions
- Preheat oven to 190°C (375°F).
- Cook penne in salted boiling water until just al dente (1 minute less than package directions). Drain and set aside.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté the diced onion for 6–7 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in passata and pesto. Simmer gently for 3–4 minutes. Season with salt and pepper.
- Remove from heat. Add the drained penne and toss to coat evenly.
- Pour the beaten eggs over the pasta and stir through quickly so the egg distributes evenly without scrambling.
- Transfer to a baking dish if not already in one. Spread evenly and scatter the grated Gruyère over the top.
- Bake for 20–25 minutes until the eggs are set and the cheese is golden and bubbling.
- Let rest 5 minutes. Top with fresh basil leaves and serve.
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 basil pesto — check that it's not overly oily.
- The dish reheats well the next day.
Variations
- Replace Gruyère with low-fat mozzarella for a milder, stringier crust.
- Add a handful of baby spinach when stirring in the penne for extra greens.
- 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.
- Swap pesto for sun-dried tomato pesto for a deeper, sweeter tomato flavour.
Why This Meal Is Good for You
- Whole wheat penne provides slow-release complex carbohydrates, keeping blood sugar stable and supporting digestive health through its high fibre content.
- Eggs are a complete protein source rich in choline, which supports brain health and liver function. They also contain selenium, an antioxidant linked to cancer prevention.
- Passata and tomatoes are rich in lycopene, a powerful antioxidant associated with reduced risk of prostate and breast cancers and protective effects on cardiovascular health.
- Garlic and basil pesto contain anti-inflammatory compounds — allicin in garlic supports immune function and has been linked to lower blood pressure.
- Olive oil provides heart-healthy monounsaturated fats and vitamin E, beneficial for skin health and reducing oxidative stress.
- Gruyère contributes calcium and B12, important for bone density and nervous system function.
Nutrients Estimate
| Ingredient | Amount | Calories | Fibre (g) | Protein (g) | Key Micronutrients |
|---|---|---|---|---|---|
| Whole wheat penne | 200 g | 310 | 8.0 | 13.0 | Manganese, Magnesium, B vitamins |
| Onion | 1 medium (~150 g) | 60 | 2.0 | 1.5 | Vitamin C, Quercetin |
| Garlic | 2 cloves (~6 g) | 9 | 0.1 | 0.4 | Allicin, Manganese |
| Olive oil | 1 tbsp (14 ml) | 120 | 0 | 0 | Vitamin E, Monounsaturated fats |
| Passata | 250 g | 55 | 2.5 | 2.5 | Lycopene, Vitamin C, Potassium |
| Green pesto | 2 tbsp (~30 g) | 80 | 0.5 | 2.0 | Vitamin K, Basil oils |
| Eggs | 3 large (~165 g) | 215 | 0 | 19.0 | B12, Selenium, Choline, Vitamin D |
| Gruyère | 60 g | 240 | 0 | 17.0 | Calcium, Phosphorus, B12 |
| Total (serves 2) | ~1,089 | ~13.1 | ~55.4 | ||
| Per serving | ~545 | ~6.6 | ~27.7 |