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Crispy Muffin Tin Pasta Nests
Serves 12.
All that’s required with these crispy, cheesy, adorable tangled nests is a green side salad. They make for a healthy after-school snack, too.
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Optional cheese
Skip the mozzarella or use a vegan alternative to make this dairy free. Or, try cottage cheese or ricotta for a change.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 large organic egg
- 1/2 recipe leftover <a href="https://www.www.www.www.alive.com/recipe/one-pot-tuscan-spelt-and-zucchini-noodles/" target="_blank">One-Pot Tuscan Spelt and Zucchini Noodles</a>
- 4 oz (125 g) fresh mozzarella, drained and torn into small pieces
- Preheat oven to 375 F (190 C). Brush standard 12-cup muffin tin with oil.
Nutrition
Per serving:
- calories 120
- protein 6g
-
fat
6g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
12g
- sugars 1g
- fibre 0g
- sodium 114mg
Directions
01
In large bowl, beat egg; add leftover noodles and toss until coated. Pack into muffin tin cups as tightly as possible, creating gentle wells (the u201cnestsu201d) in centres. Place a few pieces of torn mozzarella in each well. Bake for 15 to 20 minutes, until pasta is set and crispy around the edges. Remove from muffin tin using offset spatula. Serve warm or chilled.
