Shakshuka Baked Pasta Dish

The first time I combined pasta and shakshuka, I wasn't trying to be clever—I was just hungry and had half a box of penne sitting next to my favorite spiced tomato sauce. What started as kitchen improvisation became something I make whenever I want that cozy, slightly fancy feeling without the fuss. It's the kind of dish that tastes like you've been cooking all day, even though it takes less than an hour. Baking pasta in a bubbling sauce feels different than boiling it, somehow more intentional, and cracking eggs into those little wells at the end always feels like a small magic trick.

I made this for my neighbor last winter when she mentioned feeling like she was in a cooking rut, and watching her break into that first egg yolk and let it run into the warm pasta and sauce reminded me why I love feeding people. There's something about a dish that requires that moment of anticipation—waiting for the eggs to set, peeking under the foil, that first steaming spoonful—that makes eating together feel less routine.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): 300 g (10 oz)—the shapes catch the sauce better than long pasta, so don't skip this detail.
• Onion: 1 medium, finely chopped—the base of everything, and chopping it fine means it melts into the sauce instead of staying chunky.
• Red bell pepper: 1, diced—adds sweetness and color without needing to think too hard about it.
• Garlic: 3 cloves, minced—don't skimp here; garlic is what makes this taste like it came from somewhere with real kitchen traditions.
• Olive oil: 2 tbsp—good olive oil matters because it's not hiding behind anything else.
• Diced tomatoes: 1 can (400 g/14 oz)—canned tomatoes are actually better here than fresh because they're already concentrated and acidic in the right way.
• Tomato paste: 2 tbsp—this is the ingredient that deepens everything, that makes people ask what you did.
• Ground cumin: 1 tsp—the signature spice; it's warm and slightly earthy and reminds you this isn't just Italian.
• Smoked paprika: 1 tsp—adds a gentle smokiness that makes the sauce feel more developed.
• Ground coriander: 1/2 tsp—subtle but necessary; it rounds out the spice blend so nothing tastes too sharp.
• Cayenne pepper: 1/4 tsp (optional)—add this only if you want heat; I usually do, but quietly.
• Sugar: 1 tsp—balances the acidity of the tomatoes without making anything taste sweet.
• Salt and black pepper: to taste—taste as you go; this is when seasoning actually matters.
• Mozzarella or crumbled feta: 100 g (1 cup), optional—feta adds tang, mozzarella adds creaminess; I often use both.
• Large eggs: 4—the whole point, so use eggs you feel good about eating.
• Fresh parsley or cilantro: 2 tbsp, chopped—the finish that makes it look like you meant to do this.

Instructions

Heat your oven and start the pasta:

Set your oven to 200°C (400°F) and get a pot of salted water boiling—the salt should taste like the sea. Cook your pasta until it's just barely al dente, maybe a minute or two before you'd normally eat it, then drain it. It's going to finish cooking in the oven, so this is not the time to overcook it.

Build your sauce base:

In your oven-safe skillet, heat the olive oil over medium heat and add your chopped onion and bell pepper. Let them soften and turn a little golden—this takes about 5 minutes and fills your kitchen with the smell of things starting to happen. Stir occasionally but don't fuss; you're not in a rush.

Add the spices and aromatics:

Once the vegetables are soft, add the minced garlic and all your spices—cumin, paprika, coriander, and cayenne if you're using it. The kitchen will smell incredible, almost immediately. Stir for just a minute until the spices release their oils and everything smells toasted and deep.

Make the sauce:

Stir in the tomato paste first, letting it coat everything and caramelize slightly—this is a small step that makes a big difference. Then add the canned tomatoes, sugar, salt, and pepper. Let it simmer for 8 to 10 minutes, stirring occasionally, until it thickens just slightly and tastes like something you'd want to keep eating.

Bring pasta and sauce together:

Add your cooked pasta to the sauce and stir in half the cheese if you're using it. Everything should be well coated and look abundant in the skillet. This is the moment it starts to feel like dinner.

Create homes for the eggs:

Spread the pasta mixture evenly, then use the back of a spoon to make 4 small wells—shallow indentations where the eggs will nestle in. Don't stress about them being perfect; they just need to exist. Sprinkle the remaining cheese around the surface if you're using it.

Add the eggs:

Crack an egg into each well, trying not to break the yolks. If you accidentally do, it's still delicious, just different. The whites will seem raw and alarming; this is correct.

Bake until the eggs set:

Bake uncovered for 15 to 18 minutes. You're looking for the egg whites to set while the yolks stay runny—they should jiggle slightly when you gently shake the pan. Start checking at 13 minutes because ovens are liars about temperature.

Finish and serve:

When it comes out, everything will be bubbling and steaming. Scatter the fresh parsley or cilantro over the top and let it rest for a minute if you can wait. Serve it straight from the skillet with crusty bread for soaking up the sauce.

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I remember my partner coming home as this was baking, standing in the doorway and just breathing in, then wordlessly sitting down at the table. We didn't talk much until we were done eating; the food did the talking. That's when I knew this dish had transcended 'what's for dinner' territory.

Why This Matters

Shakshuka has been feeding people in the Middle East and Mediterranean for generations, and there's a reason—it's humble but unforgettable. Combining it with pasta feels like a natural conversation between two cooking traditions, and somehow it makes each one better. When you bake instead of boil, the pasta absorbs the sauce rather than swimming in it, and that changes everything about how it tastes. The spices are where this dish gets its personality; without them, it's just pasta with tomato sauce, but with them, it becomes something that feels intentional and alive.

Making It Your Own

This is one of those recipes that actually gets better the more you personalize it. If you're not a heat person, skip the cayenne entirely, or use a tiny pinch. If you love vegetables, add a handful of baby spinach or kale to the sauce before baking—it wilts beautifully and adds nutrition without announcing itself. The cheese choice matters too: feta brings tanginess and crumbles nicely, while mozzarella gets creamy and stretchy. Some people use both, and I've never heard anyone complain about that decision.

Serving and Storage

Serve this hot, straight from the skillet if you can, with plenty of crusty bread to drag through the sauce and yolk. Leftover shakshuka keeps in the fridge for a couple of days, though the yolks will be set by then—still delicious reheated gently in the oven, but it's a different experience. If you're making this for someone vegan or avoiding eggs, you can skip them entirely and add a can of chickpeas to the sauce instead; the dish doesn't suffer for it, just shifts into a different kind of comfort.

• Tear your bread into the sauce like you mean it—this isn't a time to be dainty.
• If your yolks set too much, you can crack a new raw egg into your bowl of leftover sauce and stir it in while it's still warm.
• Make extra sauce because there will never be enough to soak up with bread.

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This is the kind of dinner that feels special without requiring you to be special about cooking it. Make it on a quiet Tuesday or when you want to impress someone, and either way, you'll end up with something warm and real on the table.

Recipe FAQs

→ What kind of pasta works best for this dish?

Short pasta shapes like penne, rigatoni, or fusilli are ideal as they hold the sauce well and provide texture in every bite.

→ How can I ensure the eggs are poached perfectly in the bake?

Make small wells in the pasta mixture and bake until egg whites set but yolks remain soft and runny, usually 15-18 minutes.

→ Can I adjust the spice level of the tomato sauce?

Yes, the cayenne pepper is optional and can be increased or omitted to suit your preferred heat level.

→ What cheeses complement this spiced pasta bake?

Mozzarella adds creaminess while feta offers a tangy contrast; both can be combined or used separately according to taste.

→ Are there any suggested additions for extra greens?

Adding baby spinach or kale before baking enhances nutrition and adds a fresh, earthy flavor to the dish.

→ What herbs work best as a garnish?

Fresh parsley or cilantro brightens the rich flavors and provides a vibrant, fresh finish to the bake.