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.
Stir in one jar Bertolli® Rustic Cut™ Marinara Sauce. Pour the second jar of Bertolli® Rustic Cut™ Marinara Sauce on top.
Make 6 wells 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 20-25 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.