Muffin Tin Spaghetti Nests (Using Leftover Pasta)

Method5 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F). Use refrigerated leftover cooked spaghetti already mixed with beef ragu.

2. 2

   Step 2: Mix the one egg thoroughly into the three packed cups of cooked spaghetti and beef ragu.

   Uses 3 packed cups leftover cooked spaghetti already mixed with beef ragu · 1 egg for the 3-packed-cup long-pasta batch

3. 3

   Step 3: Lightly spray the muffin wells with oil. Pack the pasta-and-egg mixture from step 2 tightly into the wells so the nests hold together. The number of nests depends on the well size.

   Uses Oil spray, enough to lightly grease the muffin wells · mixed cooked pasta, sauce and egg

4. 4

   Step 4: Bake the packed nests from step 3 for about five to eight minutes, checking from five minutes, until their tops are crunchy and golden. Continue as needed; they still need to heat through in step 5.

   Check pasta-nest tops · 5 minUses packed spaghetti nests in the greased muffin tin

5. 5

   Step 5: Scatter the grated melting cheese over the nests from step 4. Return to the oven until the cheese melts and the centers are cooked through and reach 74°C (165°F). Let the nests settle enough to lift them carefully from the tin, then serve. Refrigerate any leftovers promptly in shallow containers.

   Uses partly baked spaghetti nests · Grated melting cheese, enough to top the nests