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Spaghetti Muffins with Sweet Peas and Tomatoes
  • 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
  1. Preheat the oven to 400F/180C.

  2. 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).

  3. In a large skillet heat the oil with the garlic, cook for 1 min at medium-high heat.

  4. Add the sweet peas, stir and cook for 2 min.

  5. 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.

  6. In a bowl whisk the two eggs all together with the grated parmesan cheese. Set aside.

  7. 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.

  8. Pour the egg cheesy mix on top of the spaghetti and stir to combine.

  9. 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.