Linguine Shakshuka Skillet with Mozzarella -
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5 from 11 votes

One-Pan Linguine Shakshuka Bake with Mozzarella

Your family will fall in love with this One-Pan recipe for Linguine Shakshuka Skillet with Mozzarella. Hearty, comforting, delicious, and easy to make!
Prep Time5 mins
Cook Time30 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Middle Eastern
Keyword: linguine shakshuka, shakshuka with mozzarella
Servings: 6 servings
Calories: 553kcal
Author: Kate


  • 16 oz linguine uncooked
  • 4 cups water
  • 1 tablespoon olive oil
  • Salt to taste (about 1 teaspoon)
  • 2 24-oz jars marinara sauce, or your favorite pasta sauce
  • 6 eggs
  • Salt & pepper , to taste
  • 6 thick slices fresh mozzarella
  • Optional garnish: 1 tablespoon herbs such as parsley , green onion, or basil


  • Preheat oven to 400F. 
  • 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.


If you want to cook your linguine the traditional way - in a pasta pot - just transfer it to an oven-safe skillet before proceeding to Step 3.


Calories: 553kcal | Carbohydrates: 58g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 75mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Calcium: 46mg | Iron: 2mg