Pasta Nest Edible Bowls (Print View)

Crunchy pasta nests filled with tomato, cheese, and herbs for a playful Italian-inspired main dish.

# Components:

→ For the Pasta Bowls

01 - 250 grams Spaghetti or Angel Hair Pasta
02 - 2 Large Eggs
03 - 50 grams Grated Parmesan Cheese
04 - 1 Tablespoon Olive Oil
05 - 1/2 Teaspoon Salt
06 - 1/4 Teaspoon Black Pepper

→ For the Filling

07 - 1 Tablespoon Olive Oil
08 - 1 Small Onion, finely chopped
09 - 2 Cloves Garlic, minced
10 - 1 Red Bell Pepper, diced
11 - 400 grams Canned Chopped Tomatoes
12 - 1 Teaspoon Dried Oregano
13 - 1 Teaspoon Dried Basil
14 - 1/2 Teaspoon Salt
15 - 1/4 Teaspoon Black Pepper
16 - 120 grams Shredded Mozzarella Cheese
17 - 20 grams Fresh Basil Leaves, chopped, plus extra for garnish

# Directions:

01 - Preheat your oven to 190°C (375°F). Thoroughly grease a 6-cup muffin tin or individual small oven-safe bowls.
02 - Cook the spaghetti or angel hair pasta in generously salted boiling water until it reaches the al dente stage. Drain thoroughly and allow it to cool for approximately 5 minutes.
03 - In a large mixing bowl, combine the cooked pasta, eggs, grated Parmesan cheese, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently until all the pasta strands are evenly coated.
04 - Distribute the pasta mixture evenly among the prepared muffin cups or bowls. Carefully twirl the pasta to create nest-like shapes with a hollow center. Press down gently to secure the bowl formation.
05 - Bake for 18-20 minutes, or until the pasta nests are lightly golden brown and firm. Allow the nests to cool in the pan for 5 minutes before carefully inverting them onto a wire rack to set.
06 - 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, and sauté for 2-3 minutes until fragrant.
07 - Incorporate the diced red bell pepper into the skillet and cook for an additional 3 minutes. Stir in the canned chopped tomatoes, dried oregano, dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer and cook for 8-10 minutes, allowing it to thicken slightly.
08 - Spoon the prepared tomato filling into the center of each baked pasta nest. Generously top each filled nest with shredded mozzarella cheese.
09 - Return the assembled pasta bowls to the preheated oven. Bake for another 8-10 minutes, or until the mozzarella cheese is fully melted and bubbling.
10 - Garnish the pasta bowls with fresh chopped basil leaves. Serve immediately while warm.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Perfect for impressing dinner guests without complicated techniques
  • Customizable filling works with whatever vegetables you have on hand
  • Uses basic pantry ingredients you likely already have
02 -
  • Great for meal prep as the unfilled nests can be made a day ahead
  • Can be served as an elegant starter or main course
  • Perfect for getting children involved in the kitchen
  • The crispy pasta texture creates a wonderful contrast with the soft filling
03 -
  • Always slightly undercook your pasta as it will continue to cook in the oven
  • Let the pasta cool just enough to handle but not completely cold for easier shaping
  • Use a wooden spoon handle to create a deeper well in each nest before the first baking
  • If your pasta nests are sticking to the pan, run a thin knife around the edges before attempting to remove them

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