1/2 box (8 ounces) organic whole wheat spaghetti (can also use organic buckwheat or chick pea spaghetti)
1 firmly packed cup of finely chopped organic spinach leaves
1/4 cup grated Parmesan
2 tablespoons organic extra-virgin olive oil
1/3 cup grated Parmesan
2 tablespoons organic whole milk
1 large organic egg
Organic olive oil, for drizzling
Organic baby spinach (fresh)
Fresh mozzarella balls
- Preheat the oven to 350℉ . Spray the bottom and sides of four 4-inch-diameter springform pans with non-stick cooking spray.
- Cook pasta until slightly tender but still firm, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, and oil. Toss well until the spinach is wilted. Set aside to cool.
- For assembly: Beat the Parmesan, milk, and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin spatula.
- Place a bed of spinach leaves on a small plate. Place the spaghetti nests on the spinach leaves. Place 3 balls of fresh mozzarella in each nest and serve.
Modified from original recipe found here.