Spaghetti Nests

These perfectly portioned spaghetti nests can be prepared well in advance and stored to make a good warm filling meal, for one of these busy days where hunger rules over time.

These nests make a good packed meal for school lunches or on the go.

I usually make them in batches with a great variety of sauces and topping. Stored in the refrigerator it holds good for about 5 days and frozen it can be stored till 3 months(i think even longer...havent tried as yet).

A muffin tin/silikon mould

pasta sieve

a cooking pan

300gm Spaghetti

(1/2cup) grated parmesan cheese

pasta sauce of your choice-I used tomato and mushroom sauce

other additions of your choice- sausage, meatballs, eggs, herbs like basil

butter or cooking spray

Fill your cooking vessel with 3/4 level water.

Boil

add 1tsp salt

add in the spaghetti noodles

cook till the noodles are done.

drain your the water thru a sieve.

to the remaining noodle add the grated parmesan cheese and mix well.

grease the muffin pan with butter or oil spray.

drop in the spaghetti in each mould and firmly press down with a spoon.

top with 1Tsp of sauce.

add on your topping-meat ball, sausage etc.

retop it with sauce and then cheese(if you like it cheesy.)

I baked a few with eggs too.-in this case just crack open an egg over each cup, sprinkle with salt and pepper.

Place the tin in a preheated oven 180C in the middle rack.

bake fro 15 mins approximately.

when you see the open edges of the spaghetti turning brownish it is done.

remove from the oven and allow to cool.

Once cooled slide a spatula or butter knife to remove each spaghetti nest from eh cup cake mould.

Now you have a variety of spaghetti cups ready in the perfect serving size.

I pack them in Ziplock baggies and refrigerate them to make a quick meal during the week.

Warm the cupcakes before consumption in a microwave for around 1.30 min each( depends on the size of muffin and the microwave power) to get a warm meal.

I hope you liked it.

Enjoy the quick spaghetti nests in a variety of flavors.