Spaghetti Nests
Spaghetti Nests might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 32g of fat, and a total of 550 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of spinach leaves, mozzarella balls, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Watch how to make this recipe.
Special equipment: Four 4-inch-diameter springform pans
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
For the pasta: Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Drain the pasta and place in a large bowl.
Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth.
Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil.
Let cool 10 minutes before removing the sides from the pans.
Remove the bottoms of the pans from the nests using a thin metal spatula.
Spoon 1/2 cup of the marinara sauce on each of 4 serving plates.
Place the spaghetti nests on the sauce.
Place 3 balls of the mozzarella in each nest and serve.