Spaghetti Ester in Muffin Form
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 scoop mozzarella
- 1 clove (s) garlic, finely chopped
- 1 tablespoon oregano
- 100 g parmesan cheese
- some salt and pepper
- 1 tablespoon parsley, dried
- 3 egg (s)
- 5 tablespoon olive oil
- 400 g spahetti, all ´dente cooked
- 0.2 can tomatoes, peeled, mashed with a fork
Print Recipe
Pin Recipe Instructions
- Cut the mozzarella into 6 slices and halve, put aside. Season the tomatoes with oregano, salt and pepper and set aside.
- Mix the garlic, parmesan, parsley and eggs together. Season with salt and pepper. Now mix in the spaghetti. Turn nests with a spoon and fork and place in the hollows of a pre-oiled muffin tin. Place 2 - 3 spoons of sauce and a piece of mozzarella on each nest.
- In the meantime, preheat the oven to 180 ° C.
- Bake the muffin pan on the middle rack for 15 minutes, then on the top rack for 10 minutes.
- Take the nests out of the mold with a spoon and arrange on the plate.
- As I said, sauces can be designed however you want. One of my classics: pieces of salmon with herb cream. Or you just make different nests at the same time.
- The eggs are important for the bond.
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