Saturday, July 21, 2012

Spaghetti and Cheese Nests



Makes about 8-12 servings
NOTES:
  • Feel free to experiment with your favorite spice combinations in this pasta.
Makes about 12 “nests” in standard sized muffin tins
INGREDIENTS
  • 10 ounces dry Whole Wheat Spaghetti (or gluten free option)
  • 1/2 cup grated Cheddar Cheese
  • 1 cup Cottage Cheese
  • Olive Oil
  • pinch Garlic Salt
  • 1/4 teaspoon Pepper
  • 1  teaspoon Tumeric
  • 1/4 teaspoon Smoked Paprika
  • shaved Parmesan for garnish
METHOD
Pre heat oven to 425˚F with the rack in the center of the oven. Lightly spray Muffin tins. Cook pasta according to directions, reserve 1/2 cup of cooking liquid. Be sure not to break spaghetti while cooking so you can twirl it into nests.Combine cottage cheese and cheddar cheese in a bowl. Toss cooked pasta with a splash of olive oil, all spices and seasonings. Add some of the reserved cooking liquid if you need to. Mix with cheese mixture. Reserve a bit of cheese to top each nest.
Twirl spaghetti with a fork and add to muffin tins, create nest shapes. Top each nest with a bit of the cottage cheese mixture. Bake for about 10 minutes. The tops of your nests will be lightly browned and a bit crispy. Let cool for a few minutes. Gently loosen spaghetti nests from muffin tins with a spatula and serve. Top with parmesan & dried basil or parsley if desired.

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