Pasta Nest Edible Bowls with Tomato Basil Filling Recipe

Introduction

Pasta Nest Edible Bowls are a fun and creative way to serve your favorite pasta dishes. These golden, crispy bowls made from spaghetti or angel hair pasta hold flavorful tomato filling and melted mozzarella cheese, making an impressive and delicious meal.

Ingredients

• 250 grams Spaghetti or Angel Hair Pasta
• 2 Large Eggs
• 50 grams Grated Parmesan Cheese
• 1 Tablespoon Olive Oil (for pasta mixture)
• 1/2 Teaspoon Salt (for pasta mixture)
• 1/4 Teaspoon Black Pepper (for pasta mixture)
• 1 Tablespoon Olive Oil (for sautéing)
• 1 Small Onion, finely chopped
• 2 Cloves Garlic, minced
• 1 Red Bell Pepper, diced
• 400 grams Canned Chopped Tomatoes
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Salt (for filling)
• 1/4 Teaspoon Black Pepper (for filling)
• 120 grams Shredded Mozzarella Cheese
• 20 grams Fresh Basil Leaves, chopped, plus extra for garnish

Instructions

1. Step 1: Preheat your oven to 190°C (375°F). Grease a 6-cup muffin tin or individual small oven-safe bowls thoroughly to prevent sticking.
2. Step 2: Cook the spaghetti or angel hair pasta in plenty of salted boiling water until al dente. Drain well and let cool for about 5 minutes.
3. Step 3: In a large bowl, mix the cooked pasta with eggs, grated Parmesan, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until evenly coated.
4. Step 4: Divide the pasta mixture evenly among the prepared muffin cups or bowls. Twirl the pasta carefully to form nest shapes with hollow centers, pressing gently to hold their shape.
5. Step 5: Bake the pasta nests for 18-20 minutes until lightly golden and firm. Let them cool in the pan for 5 minutes before carefully turning them out onto a wire rack to set.
6. Step 6: While the nests bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
7. Step 7: Add diced red bell pepper to the skillet and cook for 3 more minutes. Stir in chopped tomatoes, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 8-10 minutes, allowing the sauce to thicken slightly.
8. Step 8: Spoon the tomato filling into the center of each pasta nest. Top generously with shredded mozzarella cheese.
9. Step 9: Return the assembled pasta bowls to the oven and bake for another 8-10 minutes, or until the mozzarella is melted and bubbly.
10. Step 10: Garnish each bowl with fresh chopped basil and serve immediately while warm.

Tips & Variations

• Use gluten-free pasta if you need a gluten-free option, but ensure it holds shape well when baked.
• For a richer flavor, add cooked Italian sausage or sautéed mushrooms to the tomato filling.
• Try different cheeses like fontina or provolone for a twist on the melted topping.
• Make the nests ahead of time and store them in the fridge before baking, but fill and bake the cheese topping just before serving.

Storage

Store leftover pasta nests in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 180°C (350°F) until warmed through and the cheese is bubbly. Avoid microwaving to keep the pasta crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for the nests?

Yes, spaghetti or angel hair pasta works best due to their thin strands that are easy to shape. Avoid thick pasta as it won’t form nests properly.

How do I prevent the pasta nests from sticking to the muffin tin?

Be sure to grease the muffin tin well with olive oil or use non-stick spray. You can also line the cups with parchment paper for extra assurance.

Pasta Nest Edible Bowls with Tomato Basil Filling Recipe

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★★★★★

4.9 from 112 reviews

• Author: Hailey
• Total Time: 1 hour
• Yield: 6 pasta nests 1x
• Diet: Vegetarian

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Description

These Pasta Nest Edible Bowls are a delightful twist on traditional pasta dishes, featuring crispy baked pasta shaped into nest-like bowls filled with a flavorful tomato and vegetable sauce, topped with melted mozzarella and fresh basil. Perfect for a fun and impressive presentation, this recipe combines simple ingredients with easy steps to create a comforting Italian-inspired meal.

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Ingredients

Scale 1x2x3x

Pasta Nests

• 250 grams Spaghetti or Angel Hair Pasta
• 2 Large Eggs
• 50 grams Grated Parmesan Cheese
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper

Tomato Filling

• 1 Tablespoon Olive Oil
• 1 Small Onion, finely chopped
• 2 Cloves Garlic, minced
• 1 Red Bell Pepper, diced
• 400 grams Canned Chopped Tomatoes
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper

Topping and Garnish

• 120 grams Shredded Mozzarella Cheese
• 20 grams Fresh Basil Leaves, chopped, plus extra for garnish

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Instructions

1. Preheat and Prepare Molds: Preheat your oven to 190°C (375°F). Thoroughly grease a 6-cup muffin tin or individual small oven-safe bowls to ensure the pasta nests do not stick during baking.
2. Cook Pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti or angel hair pasta until it is al dente, then drain it thoroughly. Let it cool for about 5 minutes so it is easier to handle and form into nests.
3. Combine Pasta Mixture: In a large mixing bowl, combine the cooled pasta with the two eggs, grated Parmesan cheese, 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the pasta evenly with the mixture.
4. Form Pasta Nests: Evenly distribute the pasta mixture among the prepared muffin cups or bowls. Carefully twirl the pasta strands to create nest-like shapes with a hollow center. Press down gently to help the nests hold together during baking.
5. Bake Pasta Nests: Bake the nests in the preheated oven for 18-20 minutes or until they turn lightly golden brown and firm. Once done, allow the nests to cool in the pan for 5 minutes. Then carefully invert each to release the nests and set them on a wire rack.
6. Sauté Aromatics: While the pasta nests are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
7. Simmer Filling: Add the diced red bell pepper to the skillet and cook for another 3 minutes. Stir in the canned chopped tomatoes, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 8-10 minutes, letting the sauce thicken slightly.
8. Assemble Bowls: Spoon the tomato and vegetable filling into the center of each baked pasta nest. Top each filled nest generously with shredded mozzarella cheese.
9. Final Bake: Return the assembled pasta nests to the oven and bake for an additional 8-10 minutes until the mozzarella cheese melts fully and starts bubbling.
10. Garnish and Serve: Remove from the oven and garnish with freshly chopped basil leaves. Serve immediately while warm to enjoy the crispy nests and savory filling.

Notes

• You can use either spaghetti or angel hair pasta; angel hair will create more delicate nests.
• Make sure the pasta is not overcooked to maintain structure when forming the nests.
• Use well-greased molds to easily remove the pasta nests after baking.
• Customize the filling with your favorite vegetables or protein if desired.
• These pasta bowls are best enjoyed fresh to retain their crispiness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Pasta Nest, Edible Bowl, Baked Pasta, Italian Pasta Dish, Vegetarian Pasta Bowl, Tomato Sauce Pasta