Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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 degrees 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″ cast iron skillet or 13″ x 9″ casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes.