Elbows with Baked Eggs and Ham

Serves: 6
Classification: Pasta

Preparation Time: 10 mins
Cooking Time: 20 mins


San Remo No.102 Elbows 1 lb

1 fl oz olive oil
1 onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
Garlic 1 clove, finely diced
Chilli flakes
28 oz tomato passata or puree
6 oz of leg ham, sliced
6 fl oz cream
6 eggs
6 oz Parmesan cheese
6 large ramekins (2 cup capacity)

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  1. Pre-heat oven to 350 °F.
  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.

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Elbows with Baked Eggs and Ham

Main course, Breakfast