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2012-10-16Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce: 8 oz. ball Precious® Galbani® fresh mozzarella, diced into 1/2" pieces, 1 cup Precious® Galbani® mozzarella, hand shredded, 1 cup Precious® Galbani® ricotta cheese, 2 cups tomato sauce, 1 tsp. crushed red pepper flakes, 12 large eggs, 1/2 cup fresh basil, torn, Extra virgin olive oil
Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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Ingredients

  • 8 oz. ball Precious® Galbani® fresh mozzarella, diced into 1/2" pieces
  • 1 cup Precious® Galbani® mozzarella, hand shredded
  • 1 cup Precious® Galbani® ricotta cheese
  • 2 cups tomato sauce
  • 1 tsp. crushed red pepper flakes
  • 12 large eggs
  • 1/2 cup fresh basil, torn
  • Extra virgin olive oil

Directions

Preheat oven to 350° F.

  • Lightly brush 4 individual casseroles* 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 doneness, rotating dish every 10 to 15 minutes.


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