Birds Spaghetti Nest Recipes

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BIRD'S NEST



Bird's Nest image

Whole-wheat spaghetti makes a healthy home for yolky eggs in this recipe from Jessica Seinfeld's "Double Delicious!"Also try:Scrambled Egg Muffins

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 cups cooked whole-wheat spaghetti
1/2 cup Cauliflower Puree
1/4 cup grated Parmesan cheese
2 teaspoons cornstarch
Coarse salt
1/4 cup flaxseed meal
1 tablespoon canola oil
6 large eggs

Steps:

  • In a medium bowl, mix together spaghetti, cauliflower puree, cheese, cornstarch, salt, and flaxseed.
  • Set a large nonstick skillet over medium-high heat. Add 1/2 teaspoon canola oil. Take one sixth of the pasta and form into an "O" shape, leaving a 2 1/2-inch opening in the center. Cook until brown, 2 to 3 minutes.
  • Carefully turn spaghetti mixture over and crack 1 egg into the center of the "O," taking care not to break the yolk. Cover and cook until egg is set and cooked to desired degree of doneness, 2 to 3 minutes more.
  • Keep warm and repeat process with remaining pasta mixture and eggs. Sprinkle with salt before serving.

BIRD'S SPAGHETTI NEST



Bird's Spaghetti Nest image

This is easy to fix and delicious! Using jumbo muffin tins gives nice individual presentations while using the bundt pan is great for a larger crowd.

Provided by 2Bleu

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

8 ounces reduced-fat cream cheese
2 ounces parmesan cheese, shredded
1/2 cup light sour cream
1 egg
1 lb ground beef
1 small onion, chopped
1/2 green pepper, chopped
1 tablespoon italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 cup tomato paste
1/2 cup tomato sauce
1/4 cup ketchup
8 ounces spaghetti

Steps:

  • Preheat oven to 350°F In a large bowl, mix cheeses, sour cream, and egg together. Set aside.
  • Sauté beef in a large skillet with the onion, green pepper, Italian seasoning, salt, and pepper. When beef is cooked thorough, add remaining beef ingredients.
  • Cook spaghetti till done, drain in strainer, then pour into cheese mixture while hot. Chop the pasta cheese mixture using a spatula or other sharp edged utensil, while stirring and mixing well and place into a lightly greased bundt pan OR jumbo muffin tins (better).
  • When beef mixture is done, pour it over the pasta/cheese mixture and bake for 25-30 minutes.
  • Allow to cool about 5 minutes, then flip over onto a serving platter for the bundt pan, onto the counter for muffin tins, then use a spatula to transfer to plates.
  • I like using the jumbo muffin tins, then putting the extra into a casserole dish for left-overs.

Nutrition Facts : Calories 367.4, Fat 17.5, SaturatedFat 8.4, Cholesterol 88.4, Sodium 819.8, Carbohydrate 30.5, Fiber 1.9, Sugar 6.4, Protein 21.4

SPAGHETTI NESTS



Spaghetti Nests image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Butter, for greasing the pans
Kosher salt
1/2 box spaghetti (about 8 ounces)
2 packed cups spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
2 tablespoons whole milk
3/4 teaspoon kosher salt
1 large egg
Olive oil, for drizzling
2 cups marinara sauce, warmed
12 small fresh mozzarella balls, such as ciliegine or bocconcini

Steps:

  • 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.
  • For the pasta: 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.
  • For assembly: 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.

SPAGHETTI NESTS



Spaghetti Nests image

These fun spaghetti nests are served with little bocconcini balls that stand in for bird eggs!

Provided by Giada De Laurentiis

Categories     cheese,eggs and dairy,Italian,kid-friendly,Main,pasta,tomatoes,vegetables

Time 35m

Number Of Ingredients 13

Butter, for greasing the pans
Kosher salt
½ box spaghetti (about 8 oz)
2 packed cups spinach leaves, finely chopped
¼ cup grated Parmesan
2 Tbsp extra-virgin olive oil
⅓ cup grated Parmesan
2 Tbsp whole milk
¾ tsp kosher salt
1 large egg
Olive oil, for drizzling
2 cups marinara sauce, warmed
12 small fresh mozzarella balls, such as ciliegine or bocconcini

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350ºF. 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.
  • 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.

BIRD'S NEST PIE (OAMC)



Bird's Nest Pie (Oamc) image

Modification of Bird's Nest Pie found in Once-a-Month Cooking, removing the egg. Works very well and was a family pleaser.

Provided by David and Kat

Categories     Savory Pies

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) package spaghetti (use half)
2 tablespoons ground flax seeds
6 tablespoons water
1/3 cup grated parmesan cheese
1/2 cup finely chopped onion
2 tablespoons margarine or 2 tablespoons butter
1 (8 ounce) carton sour cream
1 lb bulk Italian sausage or 1 lb turkey sausage
1 (6 ounce) can tomato paste
1 cup water
4 ounces sliced mozzarella cheese

Steps:

  • Break spaghetti in half, and cook as directed on package until al dente; drain.
  • While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
  • Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
  • Saute onion in margarine, mix with sour cream, and spread over crust.
  • At same time, brown sausage in a large skillet; drain fat.
  • Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Spoon over sour cream mixture.
  • Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
  • To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.

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