Makes 6, prep time 15 minutes, cooking time 25 minutes
INGREDIENTS
6 squares of greaseproof paper
10 cherry tomatoes
1 ball of mozzarella
1 cup of chopped tomatoes
(pre-drained, to remove the water)
250g packet of spaghetti
3 tbsp of pesto
½ cup of grated mozzarella
2 tbsp of oregano
Torn basil leaves to serve
METHOD
Preheat the oven to 180ºC. Cook the spaghetti as per pack instructions.
Grease a six-cup muffin tray, fold the squares of greaseproof 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 bake for 20-25 minutes.
When the top is golden and the cheese has melted serve with torn basil leaves.
