The whole point of the No-Groceries Bake is that you have everything you need already. Even the most barren pantries will have the ethereally light and tender angel hair pasta, some nutty and sharp parmesan cheese, the rich heavy cream, and the hearty, savory eggs. Bring all these together and you have pasta coated in a wonderful, yet simple, cream sauce with runny eggs nestled in between. Let No-Groceries Bake take you on a 5-star experience without breaking the bank or even running up a bill!

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  • 8 ounces angel hair pasta
  • 2 tablespoons butter
  • 3/4 cup heavy cream
  • 1/2 cup parmesan, grated, plus more, to taste, for garnish
  • salt, to taste
  • pepper, to taste
  • 4 eggs
  • 1 1/2 cups cherry tomatoes, halved
  • fresh herbs, optional, of your choice, to taste, for garnish


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Cook the angel hair pasta to al dente, according to the package directions.

Step 3 –Drain the pasta and set it aside.

Step 4 –In a large oven-proof skillet over medium heat, melt the butter.

Step 5 –Add the heavy cream, 1/2 cup of the parmesan, the salt, and the pepper to the melted butter and cook, while stirring, until creamy and smooth.

Step 6 –Stir the pasta into the sauce until thoroughly coated.

Step 7 –Make four little wells in the pasta for each of the eggs.

Step 8 –Crack one of the eggs into each of the wells.

Step 9 –Top the pasta with the tomatoes.

Step 10 –Cover the skillet with foil and bake until the eggs reach the desired level of doneness, about 10-15 minutes.

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Step 11 –Remove the foil and top with the extra parmesan cheese and the fresh herbs.

Step 12 –Serve.