A fun twist on a classic dish, these Spaghetti Nests are a mouthwatering and a great crowd pleaser.
I’m always looking for ways to keep my girls interested in food and eating healthy. Whether it’s by hiding veggies or protein in treats like Zucchini Chocolate Chip Cookies, Popeye Muffins, Chickpea Chocolate Chip Cookies, or even Secret Ingredient Brownie Bites.
While this recipe doesn’t hide any ingredients, I did twist it up, literally, to shape them into cute nests. Once they are baked, I added fresh mini mozzarella balls and some basil. I love that these are so simple to make, assemble, and bake.
Baked in muffin tins, the Spaghetti Nests also make a great contribution to a party table as it’s perfect for feeding a crowd. You can add olives, spinach, or any other topping your heart desires.
Pesto Spaghetti Nests
- 1/2 box of spaghetti
- 1/2 c pesto
- 1 egg
- 2 Tbsp
- 1/3 c Parmesan cheese
- 8 oz fresh bocconcini
- Basil to garnish
- Preheat oven to 350 degrees. Grease a muffin tin and set aside.
For the pasta:
- Bring a large pot of salted water to boil over high heat. Add the spaghetti and cook for 8-10 minutes.
- Drain the pasta and transfer to a large bowl. Add pesto and toss well to coat.
- In a small bowl, whisk the egg, then add the milk and parmesan cheese. mix well to combine.
- Add the egg mixture to the pasta and toss well to coat evenly.
- Twirl about 1/4 cupful of pasta into each muffin liner.
- Make an indentation in the center of the each nest.
- Bake for 15 minutes. The edges should crisp up and be golden.
- Remove from oven and let cool for 1-2 minutes.
- Add the bocconcini in the center, garnish with basil.