Spaghetti Muffins

My kids love spaghetti. There’s something about the challenge– attempting to twirl the strands onto a fork and slurping up the strays. Pure fun. And what could be even more fun? Picking at the crispy, crunchy, toasted tops of spaghetti muffins.

Here is a great way to recycle and reformat leftover spaghetti. The topping is the icing on the cake of handheld spaghetti nests. They are whimsical for kids and delightfully suited to adult tastes, too.

If you have any leftover, they toast wonderfully.

Spaghetti Muffins (makes 12)

4 cups cooked spaghetti, tossed in cream, butter, or marinara sauce (option: cut spaghetti into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs
1/4 – 1/2 cup cooked meat, finely diced (optional)

Topping
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese, grated

1. Preheat oven to 425 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large bowl, mix eggs, cheese, bread crumbs, and meat (optional).
3. Add mixture to pasta and toss.
4. Scoop pasta into muffin cups.
5. Sprinkle Topping over each muffin cup.
6. Bake for 8-10 minutes.
7. Allow to cool.
8. Remove from tins, serve, and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s