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Spaghetti Nest
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📋 Homemade Pasta Nests Spaghetti Muffins

Using homemade pasta nests, you can easily make these fun spaghetti muffins that are perfect for a buffet or a children's party. You can top them with small mozzarella balls or quail eggs and celebrate Spring or Easter with these edible little bird's nests.
Course Pasta
Cuisine Italian
Keyword baked spaghetti, Pasta nests, spaghetti muffins
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 muffins
Calories 431kcal

Ingredients

To make the spaghetti

To make the ragu

For the bechamel

For the sauce

For the pan

Instructions

Making the Ragu

  • Stir fry the onion, carrot, and celery to make a soffritto, add the meat.
    2 tsp olive oil, 1 onion, 1 carrot, 1 stalk of celery
    Carrot Onion Celery Called Mirepoix
  • Stir the meat until it is all brown.
    9 oz mincemeat
    Make the bolognese sauce
  • Add the tomato sauce and the beef stock, stir and close the pressure pan.
    2 cup tomato sauce, 1 cube stock
    Bolognese sauce
  • Once the pressure is built, the sauce has to cook for only 30 minutes. N:B: If you don't have a pressure cooker the sauce should simmer for 2 hours.

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.
    1 tbsp butter, 1 tbsp flour
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
    1/2 cup Milk
  • 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.
    1 pinch salt, 1 pinch freshly grated nutmeg

Preparing the sauce

  • In a bowl mix all the ingredients to make the sauce: ragu, bechamel, heavy cream, freshly grated parmesan, and chopped basil leaves. Leave some Parmesan and basil aside for the topping.
    1/2 cup heavy cream, 1 cup chopped basil leaves, 1 cup freshly grated Parmesan

Assembling the muffins

  • Grease the cups of a muffins pan with olive oil using a brush to spread it evenly
    4 tbsp olive oil
  • Coat the cups with breadcrumbs
    1/4 cup breadcrumbs
  • Pour in each cup 1 tbsp of the prepared sauce
  • Place the spaghetti nests on top
    1 lb fresh homemade spaghetti
  • Top the spaghetti with more sauce
  • Sprinkle more Parmesan and drizzle some olive oil

Bake and serve

  • Bake in a hot oven at 355 F - 180 C for 30 minutes
  • Place the muffins on a tray and decorate with basil leaves
    1 cup chopped basil leaves
  • Top them with mozzarella bites and serve
    12 mozzarella bites

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

Calories: 431kcal | Carbohydrates: 51g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 609mg | Potassium: 291mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1390IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 1mg