Some recipes are nourishing, other recipes are comforting, the Spaghetti Muffins with Sweet Peas and Tomatoes recipe is fun! The combination of flavors is kid friendly, the nutritional value is high, but what makes this recipe stand out is the fun, finger food style, mono portion look! As soon as the kids saw the tray coming out of the oven, they asked to try the muffins.
Every bite was tasty, full of flavors, moist and cheesy. Kid approved!
The recipe is not complicated and can be ready in less than one hour considering the baking time too.
HOW TO COOK IT
Let’s start preheating the oven to 400F/180C.
First, fill 3/4 of a pot with water and bring to boil. When the water is boiling, add 1 Tbsp of sea salt and the spaghetti, reduce the heat to medium-low and set the timer 4 min BEFORE the suggested cooking time (you need the pasta not to be fully cooked). To give you an example: my spaghetti had a suggested cooking time on the packaging of 11 minutes so I cooked them for 7 minutes only.
Important! Do NOT break the spaghetti. You will need to cook them without breaking them. In the video I place them in the boiling water and slowly I press the top down in the water. It will take one minute for the bottom part already in the water to soften and let the top part bend into the water too. Once all the spaghetti are covered with water you can let them cook.
Meanwhile heat the oil with the garlic in a large skillet, cook for 1 minute at medium-high heat.
At this point, add the sweet peas, stir and cook for 2 min.
Add also the tomato sauce and oregano, adjust with a pinch of salt (skip for babies under 12 months) and cook for 8 minutes up until the sauce is reduced.
Meanwhile in a bowl whisk the two eggs all together with the grated parmesan cheese. Set aside.
It’s time to drain the pasta and add it to the skillet. Mix with the tomato and sweet peas sauce. Turn the heat off and let the pasta cool down 10 minutes.
Add the spaghetti into the egg bowl and mix.
Prepare a muffin tin greased with 1 Tbsp of olive oil. Fill each hole with little nests of spaghetti. How to do it? You will need a fork and a spoon. Place a fork in the spaghetti, vertically straight and roll. The spaghetti will start wrapping around the fork. Roll few times. You want o obtain a nice bundle, but not too big. Stop rolling and with the help of the tablespoon move the fork in the muffin tin hole. Release the fork pushing down the spaghetti with your spoon. Done! (Check out the video to see the action).
Keep filling the muffin tin holes with spaghetti nests. Top with sweet peas and tomato sauce.
Bake the spaghetti muffins for 15 min to 400F.
Finally, remove from the oven and let the spaghetti muffins cool down for 5 min. Using a spatula the muffins will easily come out from the tin and you can enjoy them!
CAN I SKIP THE EGGS?
Eggs will provide a lovely amount of protein to the recipe and will also act as binding agent for the spaghetti muffins, making it a complete meal for a kid. Still, if you have any egg allergy or sensitivity in your family, you can skip the eggs entirely. I would just add a bit more cheese (1/2 cup instead of 1/4 cup) to bind the spaghetti together.
CAN I USE MORE VEGGIES?
I never say not to more vegetables! You can add zucchini, broccoli, mushrooms, green beans, asparagus, eggplant, spinach just to mention some ideas. I would chop them in cubes and add them all together with sweet peas.
CAN I FREEZE THE SPAGHETTI MUFFINS?
Mhhh..this time I would say no. Sorry, being Italian I simply cannot freeze cooked pasta. The texture will totally get ruined once thawed and the spaghetti will turn gooey. This is a recipe you can easily size pending your needs. Only cook the spaghetti quantity you need, nothing more. If you have extra sauce, that can be stored or frozen with no problem.
To give you an idea, the suggested quantities of this recipe will make around 15 spaghetti muffins.
HOW TO STORE LEFTOVERS?
If you have baked spaghetti muffins leftovers you can store them in the refrigerator for up to 4 days. Warm them up in the microwave for 30 seconds and then in the toaster oven for 2 min. If you have an air fryer, in two minutes and the spaghetti will come back to life! If you want to use the regular oven, 10 min at 250F will work.
MORE PASTA RECIPES?
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Pasta with tomatoes, goat cheese and olives
Cannelloni pasta with zucchini
- 1/2 lb spaghetti
- 2 cloves garlic, minced
- 1 can tomatoes
- 1 Tbsp sea salt (for the boiling water)
- 1/2 tsp sea salt (for the sauce)
- 3 Tbsp olive oil
- 1 tsp dried oregano
- 1/2 cup sweet peas, frozen
- 1/4 cup Parmesan cheese, grated
- 2 medium eggs
Preheat the oven to 400F/180C.
Fill 3/4 of a pot with water and bring to boil. When the water is boiling, add 1 Tbsp sea salt and the spaghetti, reduce the heat to medium-low and set the timer 4 min BEFORE the suggested cooking time (you need the pasta not to be fully cooked).
In a large skillet heat the oil with the garlic, cook for 1 min at medium-high heat.
Add the sweet peas, stir and cook for 2 min.
Add the tomato sauce, oregano, adjust with a pinch of salt (skip for babies under 12 months) and cook for 8 min up until the sauce is reduced.
In a bowl whisk the two eggs all together with the grated parmesan cheese. Set aside.
Drain the pasta and add it to the skillet. Mix with the tomato sauce. Turn the heat off and let the pasta cool down 10 minutes.
Pour the egg cheesy mix on top of the spaghetti and stir to combine.
Prepare a muffin tin greased with 1 Tbsp olive oil. Fill each hole with little nests of spaghetti (I roll a fork in the skillet and transfer the spaghetti in the muffin tin with the help of a spoon). Bake the spaghetti muffins for 15 min to 400F. Let them cool down 5 min, remove from the tin with a spatula and serve.