Tomato, Mozzarella & Pesto Spaghetti Parcels

FEAT_P1060786 copyMakes 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 cooked
3 tbs of pesto
3 tbsp of tomato puree
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 in the squares of greaseproof paper 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 puree 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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