PREPARATION: 20MIN
COOKING: 27 MIN
SHOPPING LIST
200g spaghetti
20ml olive oil
200g parmesan
12 meatballs (prepared by your butcher)
200 gr of tomato sauce
Basil leaves
Olive oil spray
1 sheet of 12 muffins
- Cook the spaghetti al dente for 7 min
- Drizzle the pasta with olive oil to prevent it from sticking, and refrigerate for 15 minutes.
- Pour about 150g of parmesan over the pasta, mix well.
- Preheat the oven to 220°C. Spray the molds generously with the olive oil spray.
- Form small nests with the pasta at the bottom of the molds (use a shot glass to press on the pasta)
- Add a tablespoon of tomato sauce to each nest, then 1 meatball. Cover again with a tablespoon of tomato sauce.
- Sprinkle the entire dish with parmesan, then bake the dish for 20 minutes until the cheese is melted.
- Using the blade of a round knife, remove each nest.
PRESENTATION IDEAS from Elodie
- Place two to three nests in a large, tall ice cream bowl.
on a bed of lightly seasoned green salad/lamb's lettuce.