Roasted Tomato, Mozzarella & Pesto Spaghetti Parcels

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September 6, 2016 by marksetchfield

P1060771Makes 6, prep time 15 minutes, cooking time 25 minutes

6 squares of greaseproof paper
10 cherry tomatoes
1 ball of mozzarella
6 tbsp of chopped tomato (pre-drained, to remove the water)
1/2 packet of spaghetti
3 tbs of pesto
2 handfuls of grated mozzarella
2 tbsp of oregano
Torn basil leaves to serve

Preheat the oven to 180 degrees. Cook the spaghetti as per pack instructions. Grease a six-cup muffin tray, then fold the squares and push into each cup. When the spaghetti is cooked remove from the heat and drain. Transfer the spaghetti to a bowl and mix with the pesto. Next, using a fork twist the pasta around the fork and place at the bottom of each cup. Next, add a tablespoon of tomato sauce, tear the mozzarella into strips and place on top. Top with cherry tomatoes, grated mozzarella and oregano, season and place in the oven for 20-25 minutes. When the top is golden and melted serve with topped with some torn basil leaves.

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