This recipe is a clever way to repurpose leftover pasta, whether it's tomato or cream-based. It's a hit with kids and adults alike, and a great opportunity to sneak in extra veggies like grated carrot or zucchini. Plus, these little nests freeze and reheat beautifully!
Ingredients
- Leftover pasta and sauce, mixed together
- 1 egg per 3 packed cups of pasta (see notes)
- Grated melting cheese (e.g., mozzarella, cheddar)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Mix the Egg with Pasta: In a large bowl, combine the leftover pasta with the egg. This helps to bind the pasta so the nests hold their shape.
- Prepare the Muffin Tin: Lightly spray a muffin tin with oil. Tightly pack each muffin cup with the pasta mixture—this prevents the nests from falling apart.
- Bake the Nests: Bake in the preheated oven until the tops are crunchy and golden, about 5 to 8 minutes.
- Add Cheese: Remove the muffin tin from the oven and sprinkle the tops with grated cheese. Return to the oven for another 2-3 minutes, or until the cheese has melted and is bubbly.
- Serve and Enjoy: Let the nests cool for a few minutes before removing them from the muffin tin. Serve warm as a fun snack, appetizer, or part of a meal.
Recipe Notes:
- Egg Binding: The egg is essential for holding the nests together. If using long pasta like spaghetti or fettuccine, use 1 egg per 3 packed cups of pasta. For shorter pasta like penne or macaroni, use 1 egg per 4 packed cups.
- Hidden Veggies: Grate in veggies like carrots, zucchini, or even spinach for an extra nutritional boost.
- Freezing & Reheating: To freeze, let the nests cool completely, then store in an airtight container. Reheat in the oven or microwave until warmed through.
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