Spaghetti Nests with Bocconcini “Eggs”



20 min


50 min


6 adult servings

Spaghetti Nests with Bocconcini “Eggs”

Slurpy spaghetti takes on a whole other dimension of fun with these cute nests.


  • 250 g spaghetti
  • 5 eggs
  • 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.

Nutrition (per serving)

  • Calories
  • 300,
  • Protein
  • 16 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 487 mg.

Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.