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Author Notes: A great way to use up in-season tomatoes, extra eggs and leftover spaghetti. —coconutlime
crumbled, cooked bacon
cups cooked spaghetti
cup small heirloom tomatoes
cup basil, chopped
cup grated Parmesan
pinches freshly ground black pepper
- Preheat oven to 425.
- Grease an 8x8 pan.
- In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes.
- Place the spaghetti in the pan, pour the egg mixture over the pasta.
- Bake for 30 minutes. Cut into slices and serve hot.