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Store-bought tortellini noodles give you a great head start to this hearty, everything-but-the-kitchen-sink dinner. The dish is complete with cheese-stuffed pasta, chopped zucchini, plenty of Parmesan cheese, and homemade breadcrumbs (that are really like toasted, mini croutons)—and that’s before you add a fried egg on top. But it all works together—trust us—to create a delicious meal with tons of texture and flavor. It’s a great dinner option for hungry teenagers, and you can always swap out the zucchini for the vegetable of their choosing, such as yellow squash, chopped asparagus, or even wilted baby spinach.

Emily Nabors Hall


Credit: Gentl & Hyers

Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta in a large, deep saucepan according to package directions. Drain, reserving 2 tablespoons cooking water in the pan. Return tortellini to the pan.

  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add zucchini; cook until just beginning to brown, 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and salt, then add to pasta pan and toss to coat.

  • Return skillet to medium-high and add remaining oil. Fry the eggs, covered, until whites are just set, 3 minutes. To serve, top pasta with toasted baguette pieces, pepper, eggs, and Parmesan.

Nutrition Facts

470 calories; fat 22g; saturated fat 6g; cholesterol 221mg; sodium 919mg; protein 21g; carbohydrates 48g; sugars 6g; fiber 4g; iron 3mg; calcium 206mg.