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Baked 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


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.