Best Spaghetti Nests Recipes

SPAGHETTI NESTS

Steps:

• 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. Bake 15 minutes. 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.

SPAGHETTI AND SAUSAGE NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of 8 (4- or 5-inch) ramekins with cooking spray.
• Heat sauce in a saucepan over medium-low heat.
• Place sausage in a non-stick skillet over medium heat. Cook and stir, breaking up sausage into small pieces as it browns and loses its pink color, 4 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Line the bottom of prepared ramekins with a "nest" of cooked spaghetti, making sure the bottom is covered. Divide cooked sausage among the ramekins on top of pasta. Top with about 1/3 cup sauce, ensuring sausage is covered. Sprinkle enough mozzarella on top to cover.
• Bake "nests" in preheated oven until cheese is bubbling, about 20 minutes. Allow to sit for five minutes before serving.

BELGIOIOSO EASY CAST-IRON SPAGHETTI NESTS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. In a large cast-iron skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes; drain and return to skillet. Stir in pasta sauce. Remove and set aside 1 cup meat sauce. Using the back of a spoon, make 10 shallow wells in meat sauce in the skillet; set aside. , In a large bowl, whisk eggs. Stir in cheeses and butter. Add cooked pasta to egg mixture and toss to coat. Twirl about 3/4 cup pasta mixture with a fork inside a measuring cup until a nest is formed. Transfer each nest to a well in the meat sauce. Widen the center opening using the handle of a wooden spoon. , Spoon a rounded tablespoonful of the reserved meat sauce into each nest. Top each with 2 rounded teaspoons ricotta. Cut 5 mozzarella cheese slices in half; arrange 1 piece over each nest (save remaining mozzarella for another use). If desired, season with salt, pepper, red pepper flakes and olive oil. , Cover and bake for 25 minutes. Uncover; bake until heated through, 10-15 minutes longer. Garnish with additional basil and grated Parmesan.

SPAGHETTI NESTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 holes of a muffin tin with butter or oil. Cook the spaghetti following the pack instructions, then cool under cold running water and drain. Divide most of the spaghetti between the 6 holes, creating nest shapes. Top with tomato sauce, then crack an egg on top of each.
• Wrap the remaining spaghetti around the egg yolks and gently tap the tin to allow the egg whites to seep through the spaghetti. Bake for 20 mins until the egg whites are set and the yolk a little runny. Carefully remove from the tin with a blunt knife and serve, topped with basil leaves.

BELGIOIOSO EASY CAST-IRON SPAGHETTI NESTS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. In a large cast-iron skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes; drain and return to skillet. Stir in pasta sauce. Remove and set aside 1 cup meat sauce. Using the back of a spoon, make 10 shallow wells in meat sauce in the skillet; set aside. , In a large bowl, whisk eggs. Stir in cheeses and butter. Add cooked pasta to egg mixture and toss to coat. Twirl about 3/4 cup pasta mixture with a fork inside a measuring cup until a nest is formed. Transfer each nest to a well in the meat sauce. Widen the center opening using the handle of a wooden spoon. , Spoon a rounded tablespoonful of the reserved meat sauce into each nest. Top each with 2 rounded teaspoons ricotta. Cut 5 mozzarella cheese slices in half; arrange 1 piece over each nest (save remaining mozzarella for another use). If desired, season with salt, pepper, red pepper flakes and olive oil. , Cover and bake for 25 minutes. Uncover; bake until heated through, 10-15 minutes longer. Garnish with additional basil and grated Parmesan.

SPAGHETTI SQUASH TACO NESTS

Steps:

• Preheat oven to 400 F (204 C), and line or oil a baking sheet.
• Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
• Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
• Grease or oil 2 muffin pans.
• While squash is cooling, brown ground beef in a frying pan over medium-high heat.
• Drain excess grease & return cooked ground beef to pan.
• Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
• Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
• Add the beaten egg or eggs to the squash noodles and stir together.
• Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
• Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
• Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.

SPAGHETTI SQUASH NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Using a fork, poke holes lengthwise around the center of the spaghetti squash.
• Microwave for 2 minutes.
• Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
• Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
• Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
• Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
• Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
• Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
• Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
• Garnish each nest with fresh herbs and serve.
• Enjoy!