Spaghetti Nests


4 servings
Butter, for greasing the pans butter1
Kosher salt kosher salt1
½ box spaghetti (about 8 ounces) spaghetti, dried8
2 packed cups spinach leaves, finely chopped spinach2
¼ cup grated Parmesan parmesan cheese¼
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
To Assemble
⅓ cup grated Parmesan parmesan cheese
2 tablespoons whole milk whole milk2
¾ teaspoon kosher salt kosher salt¾
1 large egg egg(s)1
Olive oil, for drizzling olive oil1
2 cups marinara sauce, warmed marinara sauce2
12 small fresh mozzarella balls, such as ciliegine or bocconcini bocconcini (small mozzarella balls)12
Special equipment: Four 4-inch-diameter springform pansspringform pan(s)4


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.
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.
To Assemble
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.
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