Cheesy Linguine Egg Bake - Kraft Recipes Top
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Cheesy Linguine Egg Bake

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Make It

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  • In a large frying pan melt 1/4 cup butter, add pasta and saute lightly until golden brown and partially crispy. Remove from pan and drain on platter lined with paper towels.
  • Prepare a 9" x 13" glass baking pan by greasing the entire pan, bottom and sides with the 1 Tbsp. solid butter. Arrange the fried pasta in the glass pan to cover the entire bottom evenly.
  • Beat eggs with cream until frothy, add salt and pepper to taste. Pour egg mixture evenly over the pasta in the glass pan. Sprinkle the bag of Kraft Shredded Cheese evenly over the top of the eggs and pasta.
  • Bake in 350 degrees F oven for 35-40 minutes (to make sure eggs are fully cooked, test with a toothpick, if it comes out clean the eggs are cooked.)
  • Take pan out of oven and let stand for about 5 minutes to "set". Cut into 6 even portions and serve with salsa over the top or on the side and a sprig of cilantro.

Special Equipment Needed


A light green salad or fresh in-season fruit chunked makes a nice side dish to complete this no meat meal. Shortcut: Pasta can be cooked { al dente } up to 2 days ahead of time, drained thoroughly, and stored in an airtight container in the refrigerator.*** Only "stick" margarine may be substituted for butter) Use a rich egg pasta or homemade. It gives the dish a better texture*** MSG FREE Seasoned Salt may be substituted for the salt and pepper. The salsa is a perfect complement to this dish but it is optional. I prefer Kraft's Monterrey Jack and Cheddar mix shredded cheese, however you may use any of the Kraft Shredded cheeses.

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