One-Pan Linguine Shakshuka Bake with Mozzarella

2 servings

5 ⅓ ozlinguine uncooked

1 ⅓ cupwater

⅓ tbspolive oil

Salt to taste(about 1 teaspoon)

⅔ 24-ozjars marinara sauce, or your favorite pasta sauce

2eggs

Salt & pepper, to taste

2thick slices fresh mozzarella

Optional garnish: 1 tablespoon herbs such as parsley, green onion, or basil

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Preheat oven to 400F. 
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Add 4 cups of water, salt, and olive oil to a 12-inch oven-safe skillet and bring to a boil. Add the linguine and cook stirring frequently for about 6 minutes, or as long as the packaging instructs. Turn off heat when the linguine is al dente. It's OK if there is a little bit of water remaining. If there is a lot of water - drain it carefully before proceeding to the next step.

Stir in one jar or marinara sauce. Pour the second jar of marinara sauce on top.

Make 6 'nests' in the sauce and carefully crack an egg into each well. Season eggs with salt & pepper. Place 6 slices mozzarella around the eggs.

Bake at 400F for 15-20 minutes, or until the eggs are done to your liking, the sauce is bubbling, and the mozzarella is melted. Carefully remove from heat and garnish with fresh herbs. Serve hot.