Slurpy spaghetti takes on a whole other dimension of fun with these cute nests.
250 g spaghetti
1/2 cup finely grated Parmesan
1/2 tsp salt
3/4 cup marinara sauce, warmed
2 tbsp finely chopped basil
36 mini or pearl bocconcini
Preheat oven to 375F. Spray a 12-cup muffin pan with oil.
Cook pasta in a pot of boiling water, omitting salt, until tender, 7 to 8 min. Drain, but do not rinse.
Whisk eggs in a large bowl. Whisk in Parmesan and salt. Season with fresh pepper. Stir in hot spaghetti until well coated with egg mixture.
Dividing spaghetti mixture into 12 portions, coil each one into a muffin cup, forming a nest. Spoon any remaining egg mixture evenly over nests.
Bake in centre of oven for 20 min. 6. Carefully remove spaghetti nests from pan. Dollop 1 tbsp of marinara sauce over each nest, then sprinkle with basil. Top each nest with 3 bocconcini. Serve with extra marinara sauce, if desired.
Protein 16g, Carbohydrates 35g, Fat 10g, Fibre 2g, Sodium 487mg.
Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.