A surprisingly delightful dish, these baked spaghetti nests offer a unique twist on classic pasta. The savory porcini mushroom filling adds depth and complexity to the tender pasta and creamy béchamel sauce. Versatile and adaptable, these nests can be customized in several ways: topped with mini mozzarella balls or quail eggs for individual portions; baked in a muffin tin with a melted mozzarella heart for easier transport to a party; or created as a large nest, topped with halved boiled eggs for a stunning Easter centerpiece.
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These spaghetti nests are baked directly in a muffin tin, making them incredibly easy to prepare.
Using pre-boiled fresh spaghetti, they take on a delightful nest shape, similar to mini lasagnas, and are perfect for serving at buffets or children's parties.
For added convenience, the béchamel sauce and porcini mushroom mixture can be made in advance, allowing for quick assembly and baking on the day of serving.
Homemade fresh spaghetti
For this recipe, it's important to use the correct amount of spaghetti – about 12 oz (350g) – to ensure the nests are perfectly moist, not dry.
While fresh spaghetti is ideal, you can also use dried spaghetti.
Regardless of whether you use fresh or dried pasta, pre-boiling is key for this recipe.
If using fresh spaghetti, you may only need to pre-boil it for 1 to 2o minutes.
If using dried spaghetti, pre-boil it for approximately half the time recommended on the package instructions.
You can also substitute fresh tagliatelle or fettuccine for spaghetti if you prefer.
Ingredients
These are the ingredients for the recipe:
- Spaghetti: Whether you choose fresh or dried (and remember to pre-boil!), the spaghetti provides the structure and base for the dish. It's what creates that lovely nest shape when baked.
- Stir-fried Porcini Mushrooms: Porcini mushrooms bring a rich, earthy, and almost meaty umami depth to the nests. Stir-frying them enhances their flavor and texture, making them tender and flavorful. They offer a sophisticated and savory filling. If they are not in season you can use regular mushrooms, frozen porcini or dried porcini.
- Béchamel Sauce: Béchamel is the creamy element that holds everything together and adds richness. It coats the spaghetti, ensuring the nests are moist and flavorful, not dry. Its subtle milky flavor complements the porcini beautifully and adds a luxurious touch.
- Pre-boiled Peas: These little green additions bring a touch of sweetness and freshness to the savory dish. They also add a lovely pop of color and a slight textural contrast, breaking up the richness of the mushrooms and béchamel.
- Parmesan Cheese: Parmesan is essential for adding a salty, savory, and nutty depth of flavor. It also contributes to the golden-brown crust on top of the nests and helps to bind the ingredients together slightly as it melts.
- Mozzarella Balls, Quail Eggs, or Boiled Eggs (Toppings): They complete the "nest" theme visually and add a final touch of flavor and protein. Mozzarella provides a mild, milky flavor and melty texture, quail eggs are delicate and visually charming, and boiled eggs offer a heartier option, especially for a large nest version like an Easter centerpiece.
- Mashed Peas or Carrots (Optional Garnish): These colorful purees are optional but highly recommended for adding visual appeal and a touch of extra flavor. The mashed peas offer a vibrant green, while carrots bring a sweet orange hue.
Find measurements in the recipe card.
Equipment
You will need a muffin pan and optional silicon mold cupcakes
Instructions
Making Béchamel: White Roux
To make the Bechamel you will need : 2 tablespoon of butter, 2 tablespoon of flour and 1 cup - 300 ml of milk.
- Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
- Remove from the heat and gradually add the warm milk making sure no lumps are formed.
- Put back on the heat and bring to boil stirring constantly.
- Lower the heat and keep stirring, until it thickens.
- Add salt and nutmeg at the end.
Prepare the porcini
- Gently remove any earth from the mushrooms using a vegetable brush.
- Briefly rinse under cold water to remove any remaining dirt.
NB: Do not soak or keep under running water for extended periods.
- Slice into chuncks.
NB: If using dried porcini, prepare them according to the dried porcini recipe.
- Melt butter in a skillet or frying pan over medium heat. Add a clove of garlic to the butter and sauté briefly until fragrant (about 1 minute).
- Remove and discard the garlic clove from the pan. This flavors the butter without adding a strong garlic taste to the mushrooms.
- Add the prepared porcini mushrooms to the garlic-infused butter in the pan.
- Stir-fry over medium heat until the mushrooms soften and become tender.
- Season the stir-fried porcini with salt to taste.
Preparing the rest of the ingredients
- Separately boil peas and carrot chunks in salted water until tender.
- Drain the peas and carrots thoroughly
- Mash a cup of the cooked peas, setting the rest aside
- and carrots separately
- Stir in one tablespoon of béchamel sauce and a spoonful of parmesan cheese into each.
- Mix well to combine.
Cooking the spaghetti
- Bring a large pot of salted water to a rolling boil.
- If using fresh spaghetti, carefully place it into the boiling water and cook for only 2 minutes.
NB: If using dried spaghetti, add it to the boiling water and cook for half the time indicated on the package instructions.
- Drain the spaghetti immediately after 2 minutes in a colander.
- Return the drained spaghetti to the pot and toss with a knob of butter to prevent sticking.
Prepare the base of the nests
- In a large bowl, combine the buttered spaghetti with the béchamel sauce, the pre-boiled peas (set aside earlier), the stir-fried porcini mushrooms, and the parmesan cheese.
- Mix all the ingredients together very well, ensuring that the béchamel sauce is evenly distributed throughout the spaghetti and that the peas and porcini mushrooms are well incorporated.
This ensures each nest will have a consistent flavor and texture.
Assembling them
- Using a fork, collect a generous amount of the spaghetti mixture. As you lift the spaghetti, twist it with the fork to create a nest shape. Ensure that each forkful captures a good mix of spaghetti, porcini bites, and peas.
- Carefully place the twisted spaghetti into the silicon cups. Gently press down in the center of the spaghetti nest to create a hollow shape. This hollow will be where you place the egg or mozzarella later.
If you do not have silicon cup, grease the cups of a muffins pan with olive oil using a brush and coat the cups with breadcrumbs
Assembling the large nest
- Grease a large round baking tin with butter and coat it evenly with semolina flour. This will prevent sticking and give the nest a slightly crispy bottom.
- Take the remaining spaghetti mixture and spread it evenly across the bottom of the prepared baking tin
- Using your hands or a fork, gently lift the edges of the spaghetti mixture around the perimeter of the tin. Push the spaghetti slightly inwards from the edges to create a raised rim, resembling the shape of a nest. Leave the center slightly lower to form a hollow for toppings.
- Bake in a hot oven at 355 F - 180 C for 40 minutes
Decorating them
- For each cupcake nest, place a spoonful of either mashed peas or mashed carrots into the hollow center you created earlier.
- Place a mini mozzarella ball or a quail egg on top of the mashed vegetable garnish in the center of each cupcake nest.
- Arrange the halved boiled eggs in a circular pattern around the outer edge of the large spaghetti nest. Place the cut side of the eggs facing downwards.
- Spread the remaining mashed carrot and pea mixture in the center hollow of the large nest. Place two half eggs facing upward
- Scatter any remaining pre-boiled peas around the base of the boiled eggs and over the mashed vegetable center for added color and visual appeal.
- You can also do a muffin variation with a melted mozzarella bite in the center
Sauce variation
To season the spaghetti you can also use a meat Ragu sauce and mix it with Bechamel and heavy cream to make the sauce fluid and creamy.
You can also use a simple tomato sauce or a Norma sauce with fried eggplants for a Summer picnic.
Serving and storing
These delightful spaghetti nests are incredibly versatile when it comes to serving!
They can be enjoyed hot straight from the oven, allowing the mozzarella to be deliciously melted and gooey.
Alternatively, they are equally tasty served at room temperature, making them perfect for parties and gatherings where food might be out for a while.
If you have leftovers or want to prepare them in advance, these nests reheat beautifully. Simply warm them gently in a preheated oven or microwave until heated through.
Their individual portion size and easy handling make them exceptionally practical for buffet parties and especially festive occasions like Easter picnics. They are easy to transport and eat without cutlery, adding a touch of fun and elegance to any spread.
To store any leftover spaghetti nests, let them cool completely, then place them in an airtight container and store them in the refrigerator for up to 3 days.
More savoury muffins recipes
If you would like to have more ideas for savory muffins you will find on the blog:
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📋 Homemade Spaghetti Nests - Nidi di Spaghetti
Equipment
Ingredients
To make the spaghetti
- 12 oz fresh homemade spaghetti
For the bechamel
- 1 cup milk
- 2 tablespoon butter
- 2 tablespoon flour
- 1 pinch salt
- 1 pinch freshly grated nutmeg
For the sauce and garnish
- 12 oz porcini mushrooms
- 3 tablespoon butter
- 2 peeled garlic cloves
- 2 carrots
- 2 cup peas
- 12 mozzarella bites or quail eggs
- 6 Hard boiled eggs
For the baking pan
- 4 tablespoon olive oil
- ¼ cup breadcrumbs
Instructions
Making Béchamel: White Roux
- Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
- Remove from the heat and gradually add the warm milk making sure no lumps are formed.
- Put back on the heat and bring to boil stirring constantly.
- Lower the heat and keep stirring, until it thickens.
- Add salt and nutmeg at the end.
Prepare the porcini
- Gently remove any earth from the mushrooms using a vegetable brush.
- Briefly rinse under cold water to remove any remaining dirt.
- Slice into chuncks.
- Melt butter in a skillet or frying pan over medium heat. Add a clove of garlic to the butter and sauté briefly until fragrant (about 1 minute).
- Remove and discard the garlic clove from the pan. This flavors the butter without adding a strong garlic taste to the mushrooms.
- Add the prepared porcini mushrooms to the garlic-infused butter in the pan.
- Stir-fry over medium heat until the mushrooms soften and become tender.
- Season the stir-fried porcini with salt to taste.
Preparing the rest of the ingredients
- Separately boil peas and carrot chunks in salted water until tender
- Drain the peas and carrots thoroughly
- Mash a cup of the cooked peas, setting the rest aside
- and carrots separately
- Stir in one tablespoon of béchamel sauce and a spoonful of parmesan cheese into each.
- Mix well to combine.
Cooking the spaghetti
- Bring a large pot of salted water to a rolling boil.
- If using fresh spaghetti, carefully place it into the boiling water and cook for only 2 minutes.
- Drain the spaghetti immediately after 2 minutes in a colander.
- Return the drained spaghetti to the pot and toss with a knob of butter to prevent sticking.
Prepare the base of the nests
- In a large bowl, combine the buttered spaghetti with the béchamel sauce, the pre-boiled peas (set aside earlier), the stir-fried porcini mushrooms, and the parmesan cheese.
- Mix all the ingredients together very well, ensuring that the béchamel sauce is evenly distributed throughout the spaghetti and that the peas and porcini mushrooms are well incorporated.
Assembling small nests
- Using a fork, collect a generous amount of the spaghetti mixture.
- As you lift the spaghetti, twist it with the fork to create a nest shape.
- Ensure that each forkful captures a good mix of spaghetti, porcini bites, and peas.
- Carefully place the twisted spaghetti into the silicon cups.
- Gently press down in the center of the spaghetti nest to create a hollow shape.
- This hollow will be where you place the egg or mozzarella later.
Assempling the large nest
- Grease a large round baking tin with butter and coat it evenly with semolina flour. This will prevent sticking and give the nest a slightly crispy bottom.
- Take the remaining spaghetti mixture and spread it evenly across the bottom of the prepared baking tin
- Using your hands or a fork, gently lift the edges of the spaghetti mixture around the perimeter of the tin.
- Push the spaghetti slightly inwards from the edges to create a raised rim, resembling the shape of a nest. Leave the center slightly lower to form a hollow for toppings.
- Bake in a hot oven at 355 F - 180 C for 40 minutes
Decorating them
- For each cupcake nest, place a spoonful of either mashed peas or mashed carrots into the hollow center you created earlier.
- Place a mini mozzarella ball or a quail egg on top of the mashed vegetable garnish in the center of each cupcake nest.
- Arrange the halved boiled eggs in a circular pattern around the outer edge of the large spaghetti nest. Place the cut side of the eggs facing downwards.
- Spread the remaining mashed carrot and pea mixture in the center hollow of the large nest. Place two half eggs facing upward
- Scatter any remaining pre-boiled peas around the base of the boiled eggs and over the mashed vegetable center for added color and visual appeal.
- You can also do a muffin variation with a melted mozzarella bite in the center
- The can be served hot or at room temperature
Video
Notes
- Don't use more than 12 oz - 350 gr of spaghetti otherwise the nest will be too packed and dry
- You can also use tagliatelle or fettuccine but they have to be fresh, not the dried ones
- If you are using dried pasta you will need to pre-biol it for half of the time written in the package
- You can use any other sauce but make sure it is liquid enough to cook the spaghetti while baking them
Nutrition
Biana
These pasta nests are so fun and perfect for spring! Kids are going to love them.
Laura
Thank you, I am sure they will
Nicole Durham
This was a huge hit with the kids and adults. We already like spaghetti and love baked spaghetti so this muffin recipe was a no-brainer. I like how many different veggies snuck their way into the diets too. 😉
Laura
I am glad to hear. Yes plenty of veggies
Beth
These are so cute Laura! Can't wait to give them a try!
Laura
Thank you Beth
Charla
I cannot wait to try this recipe because I know my family will love it.
Laura
Thank you, I am sure they will
Claudia Lamascolo
Very clever the kids are going to love these, I am going to make them tomorrow they look so delicious and easy thanks for the recipe and Happy Easter!
Laura
Thank you and happy Easter to you
Michelle
Delicious! I love the creaminess you added with the bechamel.
Laura
Thank you