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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.


    Optional cheese

    Skip the mozzarella or use a vegan alternative to make this dairy free. Or, try cottage cheese or ricotta for a change.


    Crispy Muffin Tin Pasta Nests


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 large organic egg
      • 1/2 recipe leftover One-Pot Tuscan Spelt and Zucchini Noodles
      • 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.


      Per serving:

      • calories120
      • protein6g
      • fat6g
        • saturated fat2g
        • trans fat0g
      • carbohydrates12g
        • sugars1g
        • fibre0g
      • sodium114mg



      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.



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      Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

      Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

      Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.