1/2 jar of Tomato and Basil Pasta Sauce
1/2 cup of fresh, shredded mozzarella
** 1/4 cup of crumbled reduced fat Feta cheese (in the original recipe it uses Parmesan cheese but I didn't have any. My fiance didn't even notice until I told him it was Feta!) **
1 jumbo egg
Italian Seasoning
Preheat oven at 350.
Bring a pot of water (with olive oil and salt) to a boil. Throw in pasta and cook until al dente.
Meanwhile, in a medium mixing bowl, stir together mozzarella, feta, egg, and spices. Once pasta is cooked, strain and stir into the cheese mix. Add sauce and stir again.
Spray a muffin tin with cooking spray. Using tongs, grab small amounts of spaghetti and place in the muffin tin.* Once spaghetti is added, pour any extra mix/sauce over each mini pie before placing in the oven.
Bake for 30 minutes, then let sit for about 10-15 minutes in the pan (that way it has time to cool into the shape and is easier to serve. This serves 6 mini spaghetti pies.
*TIP: I twist the spaghetti as I place it in each section of the tin so it forms more of a shape.
No comments:
Post a Comment