This is a new add-on to my list of favorites but it is getting top billing for three reasons: it is quick and can be a last minute supper idea, it has a wow factor when you serve brunch guests (perfect for the holiday season) and it is really, really good. Oh, and bonus, it would be super easy to double and leftovers store great in the fridge for a quick warm-up. Enjoy.
Active time: 15 min. Total time: 1 hr. Serves 4-6
1 TBSP extra-virgin olive oil, plus more for pan
1 package (8-9) ounces fresh spinach-and-cheese ravioli*
1 cup grape tomatoes, halved
7 large eggs
11/4 cup half and half (I use fat free)
¼ cup plus 1 TBSP grated Parmesan
Coarse salt and freshly ground pepper
1/3 cup panko or other dried breadcrumbs
Preheat oven to 375 degrees. Brush bottom and sides of a nonstick 5x9 inch loaf pan with oil (I use non-stick spray). Scatter pasta and tomatoes evenly in bottom of pan. In a bowl, whisk together eggs, half-and-half, and ¼ cup cheese; season with salt and pepper. Pour egg mixture into pan. Bake 10 minutes. Meanwhile, stir together panko, oil and remaining 1 TBSP cheese. Season with salt and pepper.
Sprinkle panko over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes. (If browning too quickly, tent with foil). Let cool 10 minutes. Run knife around edges of pan; invert egg bake onto a cutting board and remove from pan, then turn top-side up. Slice and serve. (If I am not serving guests, I just serve it right out of the baking pan – just easier).
*I can’t always find the spinach ravioli so I have often substituted spinach tortellini.
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