Baked Spaghetti Nests are a simple yet impressive main dish. In this recipe, spaghetti, tossed in a tomato sauce flavored with vanilla and basil, are arranged in nests on a baking sheet, then stuffed with cubes of well-drained mozzarella and baked in the oven until a crispy crust forms on the surface.
Easy to prepare and ready in no time, these spectacular pasta nests are perfect to bring to the table for lunch or dinner with guests as an alternative to classic spaghetti with tomato sauce.
Cooking Tips
- Here, to give a pleasantly aromatic touch to the dish and counteract the slightly acidic notes of the tomato, we added a teaspoon of vanilla extract to the sauce, but if you prefer, you can easily omit it from the recipe.
- Instead of mozzarella, you can use provola, scamorza, or another stretched-curd cheese.
- For a flawless result, we suggest draining the pasta al dente and then placing the spaghetti nests in a baking dish greased with oil and sprinkled with breadcrumbs. This way, during baking, a delicious, crunchy crust will form not only on the surface, but also on the bottom.
Ingredients
How to Make Baked Spaghetti Nests
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To prepare the spaghetti nests, first rub a clove of garlic on the bottom of a nonstick saucepan, then add a drizzle of extra virgin olive oil and cook for a few moments. Then, pour in the tomato puree, season with salt and pepper, and flavor with a few torn basil leaves and a teaspoon of vanilla extract and add the granulated sugar.
To prepare the spaghetti nests, first rub a clove of garlic on the bottom of a nonstick saucepan, then add a drizzle of extra virgin olive oil and cook for a few moments. Then, pour in the tomato puree, season with salt and pepper, and flavor with a few torn basil leaves and a teaspoon of vanilla extract and add the granulated sugar.
Let it cook on the heat, stirring occasionally with a wooden spoon, until the sauce has thickened.
Let it cook on the heat, stirring occasionally with a wooden spoon, until the sauce has thickened.
Cook the spaghetti in plenty of lightly salted boiling water, drain them when still al dente and transfer them directly into the pan with the prepared sauce, then stir carefully away from the stove.
Cook the spaghetti in plenty of lightly salted boiling water, drain them when still al dente and transfer them directly into the pan with the prepared sauce, then stir carefully away from the stove.
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Using a ladle and a fork, form small nests of pasta.
Using a ladle and a fork, form small nests of pasta.
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Transfer the spaghetti nests, as they are ready, into a baking dish greased with oil and sprinkled with a little breadcrumbs, then fill the center with a few cubes of mozzarella and brown in a static oven at 430°F/220°C for about 10 minutes.
Transfer the spaghetti nests, as they are ready, into a baking dish greased with oil and sprinkled with a little breadcrumbs, then fill the center with a few cubes of mozzarella and brown in a static oven at 430°F/220°C for about 10 minutes.
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When the mozzarella has melted well, take the pasta out of the oven.
When the mozzarella has melted well, take the pasta out of the oven.
Arrange the spaghetti nests on a serving plate, garnish with a few basil leaves and a grind of freshly ground pepper, bring to the table and serve. Enjoy!
Arrange the spaghetti nests on a serving plate, garnish with a few basil leaves and a grind of freshly ground pepper, bring to the table and serve. Enjoy!
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