Spaghetti Twirl Bites

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Spaghetti Twirl Bites

Spaghetti Twirl Bites
1 cup Parmesan cheese grated
2 tbsp. sun-dried tomatoes chopped
1 tbsp. fresh basil chopped
1/2 tsp. red pepper flakes crushed
2 eggs
5 oz. Nob Hill Trading Co. Spaghetti, cooked al dente in salted water and drained (or about 2 1/2 cups leftover cooked spaghetti)

Prep: 20 minutes Cook: 10 to 12 minutes Makes: 24 appetizers

1. Preheat oven to 425°F and spray two mini muffin tins with nonstick cooking spray. In a medium mixing bowl, mix cheese, tomatoes, basil, red pepper flakes and eggs with a fork to combine.
2. Stir in spaghetti and combine well. Using your hands, "twirl" the spaghetti mixture into tins, dividing equally. Scrape any extra tidbits over tops.
3. Bake for 10 to 12 minutes or until lightly browned and crispy. Serve warm.
Tip: On the Spaghetti Twirl Bites, the cooled bites can be stored in resealable bags in freezer for up to two weeks. To reheat, bake at 425°F for 15 minutes or until warmed through.
Nutritional Information:
45 calories, 3 g protein, 2 g total fat (1 g sat., 0 g trans), 5 g carbohydrate, 0 g fiber, 0 g sugar, 25 mg cholesterol, 85 mg sodium, 1 point


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