Rao's four cheese pasta bake becomes a complete dinner when you stir in handfuls of tender greens and crack an egg or two into the top before it hits the oven. The creamy sauce and three cheeses do the heavy lifting here, so you can get a weeknight meal on the table in under thirty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 270 calories a serving, 22 g protein, 18 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Preheat the pasta bake in its container for 5 minutes while you wilt 4 cups of fresh spinach or arugula in 1 tablespoon of butter in a skillet over medium heat until tender, about 3 minutes, stirring once.5 min
2. Transfer the contents of the Rao's box to a baking dish and stir in the wilted greens until evenly mixed.
3. Make two shallow wells in the surface of the pasta with the back of a spoon and crack 1 egg into each well. Season the eggs with salt and pepper.
4. Bake until the cheese is bubbling at the edges and the egg whites are set but yolks remain soft, about 12 to 15 minutes.14 min

Note Swap the greens for 1 cup of halved cherry tomatoes or torn white mushrooms if you prefer. Leftovers keep covered in the fridge for two days and reheat gently covered in a 350°F oven. Serve with a green salad and crusty bread to soak up the sauce.