Product Description

A highly versatile shape hollow on the inside and dented on the outside. Use with any toppings, in a bake, salads or in a chunky-style soup like Minestrone.

 Recipe

Baked Eggs with Elbows and Ham

Difficulty: 

• 4 eggs
• 700g Tomato passata
• Garlic 1 clove, finely diced
• Chilli flakes
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 200mls cream
• 200g Parmesan cheese
• Salt
• Pepper
• Olive oil
• 150g of leg ham, sliced

Method 

(1) Pre-heat oven to 180°C.

(2) Cook pasta according to packet directions then drain well.

(3) Heat a saucepan on a medium heat and add the olive oil, onion, carrot and celery. Cook until the vegetables are soft, then add the garlic and cook for 1 minute longer.

(4) Add the tomato passata and chilli flakes (to taste) and simmer for 10 minutes. Season with salt then remove from heat.

(5) Mix the tomato sauce through the pasta, then ¾ fill each ramekin with the pasta mixture. Top each with a sprinkle of ham and a drizzle of cream.

(6) Make a well in the centre of each and crack an egg into it, then top with grated parmesan.

(7) Bake for 8-10 minutes until the egg is set but the yolk is still runny
 

* Source From: © San Remo Macaroni Company Pty Ltd 2014 Link: http://sanremo.com.au/