Spaghetti Nests
A recipe for Spaghetti Nests! Strands of thin spaghetti are arranged into nests, baked until set, then topped with tomato sauce and fresh mozzarella.
Servings 4 Servings
Ingredients
- 8 ounces (227 grams) dried thin spaghetti
- 2 large eggs
- 1/2 cup (40 grams) freshly grated Parmesan
- 1/4 cup (9 grams) fresh parsley finely chopped
- 2 cloves garlic peeled and minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil for drizzling and greasing the ramekins
- 1 cup (240 milliliters) tomato sauce
- 12 small fresh mozzarella balls ciliegine
Instructions
- Preheat oven to 350˚F (180˚C). Grease 4 (4 inch, 10 centimeter) shallow ramekins or mini springform pans with olive oil.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until barely al dente, just tender.
- Drain thoroughly and toss lightly in olive oil. Set aside and allow to cool slightly.
- In a medium bowl, whisk together the eggs, Parmesan, parsley, garlic, salt, and pepper.
- Toss the mixture quickly with the slightly cooled pasta until thoroughly coated.
- Use tongs or a large fork to twirl 1/4 of the pasta and transfer to the prepared ramekin.
- Repeat with remaining pasta. Make a large indentation in the center of each pasta twirl and drizzle the tops lightly with olive oil.
- Place the ramekins or springform pans on a rimmed baking sheet.
- Bake in preheated oven until set and beginning to turn golden on edges, about 15 minutes.
- Allow to cool for 10 minutes. If using springform pans, allow to cool for 15-20 minutes, then gently remove from the pans using a thin spatula.
- While the pasta nests are baking, warm the tomato sauce in a small saucepan.
- Transfer the warmed tomato sauce to the center of each pasta nest.
- Place three mozzarella balls in the center of each nest over the tomato sauce and serve immediately.