Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce Recipe

Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce Recipe
Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce Recipe photo by Galbani® Cheese
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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce Recipe

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Publisher Photo
Recipe courtesy of Galbani Cheese
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.

Ingredients

  • 8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
  • 4 oz. Galbani® Mozzarella, shredded
  • 9 oz Galbani® Ricotta
  • Extra virgin olive oil
  • 2 cups tomato sauce
  • 1 tsp. crushed red pepper flakes
  • 12 eggs
  • 1/2 cup fresh basil, torn
  • Extra virgin olive oil

Directions

Preheat oven to 350°F.
Lightly brush 4 individual casserole* with olive oil.
Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.
Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
Bake for 15 minutes.
Garnish with fresh basil and a drizzle of extra virgin olive oil.
* You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings
Originally published as Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce in Galbani® Cheese 2017

  • 8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
  • 4 oz. Galbani® Mozzarella, shredded
  • 9 oz Galbani® Ricotta
  • Extra virgin olive oil
  • 2 cups tomato sauce
  • 1 tsp. crushed red pepper flakes
  • 12 eggs
  • 1/2 cup fresh basil, torn
  • Extra virgin olive oil
  1. Preheat oven to 350°F.
  2. Lightly brush 4 individual casserole* with olive oil.
  3. Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.
  4. Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
  5. Bake for 15 minutes.
  6. Garnish with fresh basil and a drizzle of extra virgin olive oil.
  7. * You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings
Originally published as Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce in Galbani® Cheese 2017

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