Ingredients
Serves 4-6
| 8 oz | Pastene Italian Spaghetti, broken in half | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| ¼ cup | shredded mozzarella cheese | |
| ⅔ cup | Pastene Chateau Tomato Sauce | |
| Pastene Extra Virgin Olive Oil | ||
| for pasta water |
Directions
Prep time: 10 minutes | Cook time: 25 minutes
- Preheat oven to 375 degrees. Grease a non-stick muffin tin with olive oil and set it aside.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Mix together the spaghetti, 1/4 cup parmesan cheese, mozzarella cheese, and tomato sauce in a large bowl.
- Fill the muffin cups with the spaghetti mixture. Make a dent in the center of each cup to create the ‘nest’.
- Sprinkle remaining parmesan cheese over each nest and bake for 13-15 minutes, or until set.
