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Baked Parmesan Spaghetti

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4 eggs
¼ cup heavy cream
2 tablespoons of milk
1 teaspoon fresh parsley , chopped
1 tablespoon parmesan , shredded
2 tablespoons of tomato sauce
1 ounce butter
10 ounces of spaghetti
1 ounce parmesan , thinly sliced
fresh basil leaves for garnishing
More thinly sliced parmesan for garnishing

Nutritional Information

253 kcal
14 g
10 g
28 g

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Ready for some baked parmesan spaghetti? We bake the spaghetti with a mixture of eggs, heavy cream, milk, parmesan, and tomato sauce. Then we coat the baking dish with butter and some more parmesan, for topping.




Add the eggs, heavy cream, milk, fresh parsley, and parmesan to a bowl. Season with salt and pepper and mix. Add the tomato sauce and mix more. Set aside.


Put the spaghetti in a cooking pot filled with some salted boiling water halfway. Cook them according to the instructions on the package.


Coat a bigger, round baking dish with the butter. Add the spaghetti, the tomato and heavy cream mixture, and sliced parmesan. Bake for 35 minutes at 340⁰F/170⁰C.


Serve garnished with thinly sliced parmesan and fresh basil leaves.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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