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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
