Kids Pasta Nests
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
8
- For the pasta nests with bacon and mushrooms
- 2 Tbsps butter (melted)
- 14 ozs Spaghetti
- ⅔ cup Pancetta (diced)
- 1 cup button Mushrooms (diced)
- 2 Tbsps Parmesan (grated)
- peppers
- For the pasta nests with tomato and veg sauce
- 2 Tbsps butter (melted)
- 14 ozs Spaghetti
- 1 Tbsp olive oil
- 1 red pepper (finely diced)
- ½ onion (finely chopped)
- ½ clove garlic cloves (minced)
- 1 cup tomato passata
- 2 Tbsps Parmesan (grated)
- peppers
Preparation steps
1.
For the pasta nests with bacon and mushrooms:
2.
Heat the oven to 190°C (170° fan) | 375F | gas 5. Grease 8 holes of a muffin tin with the butter and chill the tin.
3.
Cook the spaghetti in a large saucepan of boiling water for 8 - 10 minutes until tender. Drain well and refresh in cold water.
4.
Drain again and pat dry. Line the greased holes of the muffin tin with the spaghetti, twirling to fit. Top with the diced pancetta and mushrooms. Sprinkle over the Parmesan and a little pepper, and bake for 10 - 15 minutes until crisp on top.
5.
For the pasta nests with tomato and veg sauce:
6.
Heat the oven to 190°C (170° fan) | 375F | gas 5. Grease 8 holes of a muffin tin with the butter and chill the tin.
7.
Cook the spaghetti in a large saucepan of boiling water for 8 - 10 minutes until tender. Meanwhile, heat the olive oil in a saucepan set over a medium heat until hot. Saute the pepper, onion, and garlic for 5 minutes.
8.
Add the passata and cook for a further 3 - 4 minutes, stirring occasionally. Season with a little salt and pepper. Drain the spaghetti and toss with the sauce.
9.
Line the greased holes of the muffin tin with the spaghetti, twirling to fit. Sprinkle over the Parmesan and a little pepper, and bake for 10 - 15 minutes until crisp on top.
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