Baked Spaghetti Nests with fresh spinach ricotta and egg yolk
Fairly difficult

This is the perfect recipe for a cold and blustery day in March. The pasta nests are a nod in anticipation of the warmer days of spring. 



Category: Cut Pasta


For 4 Person(s)

What you will need:

1 lb Talluto's Egg Spaghettini
1 container Talluto's Marinara Sauce
3 tbsp salted butter
4 Large fresh eggs, room temperature
6 oz Talluto's Ricotta Cheese
4 Tbsp whole milk or half and half
12 oz fresh baby spinach
2 Tbsp Extra Virgin Olive Oil
1/2 tsp kosher salt
1 pinch crushed red pepper flakes
1 pinch nutmeg, freshly ground

Baked Spaghetti Nests with fresh spinach ricotta and egg yolk Directions

  1. Preheat the oven to 375 degrees.
  2. Warm the marinara sauce in a saucepan over medium heat.
  3. Heat the olive oil in a medium-sized skillet. 
  4. Add the smashed garlic cloves and the crushed red pepper flakes. Sautee until the garlic is golden brown.
  5. Add the fresh spinach to the skillet, sprinkle with the kosher salt, and sautee the spinach until just wilted.
  6. Set the spinach aside.
  7. Mix the ricotta cheese with the milk to incorporate. Set the ricotta cheese mixture aside.
  8. Cook the spaghettini in plenty of boiling, salted water for 2-3 minutes, al dente.
  9. Drain the spaghettini well and toss it with butter and a pinch of salt.
  10. Place some of the marinara sauce on the bottom of an oven-safe baking dish.
  11. Make like a busy bird and begin assembling 4 small nests on top of the marinara sauce. Begin by using a fork to twirl the spaghettini. Leave a space open in the center of the nest to add the cheese, spinach, and egg.
  12. Spoon a bit of ricotta cheese into the bottom of each nest.
  13. Next, add a bit of sauteed spinach over the ricotta cheese.
  14. Lastly, top each nest with an egg yolk.
  15. Cover the baking dish with aluminum foil tenting it in the center so that it doesn't stick to the egg yolk when cooking. (You may choose to grease the foil with a little butter.)
  16. Bake the pasta nests in the oven for 10-12 minutes or until the egg yolk begins just begins cooking. (preferably to a soft-boiled consistency.)
  17. Remove the pasta from the oven and top with a small pinch of ground nutmeg and a healthy serving of freshly grated Parmigiano.
  18. Add a bit of salt and black pepper, if desired.

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