This dish, pronounced “Is-uh-bart-uh,” was created when the inventor was a college student. It not only sated my insatiable appetite and my love of Italian food, but it also got high marks from my female friends. Simple to make and even simpler to consume!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound dry ziti pasta
- 2 eggs
- 1 tomato, diced
- 1 (4 ounce) can sliced black olives
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 pinch dried oregano
- garlic salt to taste
- 1 (28 ounce) jar pasta sauce
- 1 (8 ounce) package shredded mozzarella cheese
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
- Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
- In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It’s more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
- Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 8 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 1010 mg |
| Sugars | 17 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
With just a few changes to the original recipe the entire process was pretty easy. It came out fantastic! I’ll never making a few more changes the next time I make this dish but overall I loved it!
I have made this many times now as it’s a popular dish in our house. since trying the original I’ve customized a little now.. depending on size 3-4 eggs, pepper flakes for some kick. Newman’s own sockaroonie sause or make your own.. garlic fresh minced we love it so it’s nothing for us to add about a tablespoon. and layer it w the cheese. some times I’ll add baby Bella mushrooms.. but everyone always comes back for seconds..
Even pickey teenagers went back for seconds and thirds. I sautéed veggies first as other reviewers have recommended. Also added fresh basil and Parmesan cheese at the end
Excellent as is! The vegetables are kinda crunchy. Lots of gooey cheese that seeps through the vegetables. The only thing is there was so much it didn’t fit in my casserole so had to use two of them. Turned out great. Will definitely make it again.
Follow the recipe thought it was very bland
This is a great idea, but I had problems with this recipe. At first, all the sauce evaporated in the oven and the final dry was dry like pasta a little coated with the sauce. At second, the dish didn`t hold its shape and looked like a regular boiled pasta. I don`t know what exactly happened, I made a similar dish before and everything was good with it. But I liked the idea and the ingredients and I would play with the proportions to make it right for myself.
I followed the recipe exactly, except for the eggs (I forgot to get them started, and then just blew them off). This was REALLY delicious, but I might season the sauce a touch more next time, and possibly layer the cheese. This was a HUGE hit.
All I can say is just WoW!! This was fantastic tasting and so easy to make. The only change I made was making my own sauce. I don’t like sauce from a jar. I also added an extra egg. My husband loved it and took some of the left overs to work and shared it with his co-workers because he was so proud to show it off. Now, that is a compliment to the cook for sure! Thank you for posting this. You helped make me a star :o)
The egg is the only thing that makes this recipe more interesting than your standard pasta dish. But, the egg is barely noticeable in the current recipe. Delicious, but I may as well leave out the egg next time.l
I made a few changes but this is a very good recipe to start. I omitted the olives, added an extra egg and fresh garlic. It had a really good flavor but next time I will use only 3/4 lb. of pasta, as I didn’t think there was quite enough sauce for the amount of pasta.
This is so yummy and it smells wonderful! I used 3 eggs instead of 2 and omitted the olives. When assembling the dish, I made layers with cheese in between and it turned out perfect. The veggies stay a little crunchy and the eggs are a nice addition! I might add some ricotta cheese the next time I make this!
Perfect! I followed this recipe as written, it took longer then the 30 min for the cheese to melt and start turning golden brown. The only thing I will do is add more egg next time. Thanks for this one, it was great and easy.
As-is, this recipe is not the best thing I’ve ever tasted. It’s not bad but some improvements though. You may want to: saute the onions and peppers as other reviews suggest (I didn’t and the veggies were definitely too crunchy and tasteless), add an Italian blend seasoning rather than just oregano, layer the cheese into the pasta and not just on top, and add a few more eggs (I used 5 extra large and thought it was not enough). With some changes this could definitely be a quick dinner on the cheap or in a pinch.
My husband couldn’t decide between four and four and a half stars on this one, but I made significant variations, so I didn’t feel comfortable giving it a five. I roasted the peppers and onions before adding, used two green and one red bell pepper, used green olives instead of black (what I had). I also mixed in some of the cheese before topping. Used italian seasoning instead of oregano (was out of oregano). Next time will add fresh garlic and maybe some fresh herbs. Baked in a large rectangular pyrex glass dish for much less time. I also used 4 hard boiled eggs. HOW TO ROAST BELL PEPPERS: Cut around the outside of the pepper so that you have 4 or 5 large pieces of pepper. Place the pepper slices, flesh side down, on a foil lined baking sheet. Broil until blackened. Place in plastic bag or sealed glass container for ten minutes to steam. Remove skins and chop before adding to dish. This is a great substitute if you don’t want to buy an expensive can of roasted red peppers for another recipe.
this was pretty good. I thought the egg was a little strange but not bad. The peppers were good but if I decide to make this again I would add different veggies and saute them first with fresh garlic.
This was good, but would be much better if the sauce were made from scratch. Store-bought sauce always tastes too sweet. I’m not sure the egg added much either. But was still tasty.
I did this recipe when I first joined all recipes, I just never got around to reviewing it. I was craving something with egg on it and stumbled upon this recipe. Did it, ate it, and thought that this recipe is great. I wouldve never thought of putting eggs on my pastas EVER before this. Thats the only thing that makes this different really. I just read some reviews saying they didnt get what was so different. Well thats it– egg! It was well received by my family, even by my mom. The only difference I did was, instead of using a jar of sauce, I used half of tomato sauce or spaghetti sauce and half beef stock. Maybe more tomato sauce. I wanted the liquids to be absorbed by the pasta while it was baking and I thought that by making half of it liquid it will do the trick– And it did! Yey! The beef stock also adds more flavor, which is missing with the lack of beef/sausage/pork in this dish. Oh and I also used 3 cheese blend and mozerella cheese for more flavor and penne pasta instead of ziti to hold the sauce more on the pasta(because of the ridges). Thanks for the recipe 🙂
This recipe is fantastic! I totally forgot the olives and that makes me sad but even the odd combo of egg and bell pepper is great. I kind of like the bell pepper on the side rather than eating it w/ the pasta, so next time I’ll grill the bell pepper with a little garlic, cheese, and tomato sauce, that way it can be a side dish. The egg is good — not all that noticeable. I wonder if mixing the egg in with the sauce rather than hardboiling it will have the same effect w/o the white chunks? Over all this is a keeper!
I followed this recipe exactly and it was wonderful! My husband and I could not get over how good it was. The eggs are perfect…next time I’ll add more!
This was okay. I’m not sure why I expected it to be any different, but it’s basically just pasta, sauce, and veggies.
I didn’t see what all the fuss was about. A pasta dish with red sauce smothered in Mozzerella? Nothing extraordinary. Additionally, the only “rare” ingredients, the eggs and olives, kind of get lost in the shuffle. I will say, the veggies turned out tender and delicious. For those of you considering giving this a whirl, I would suggest adding a protein of some sort (sausage perhaps?). Also, maybe a blend of cheeses (or goat cheese?) as mozzarella seems a bit flavorless here.