Birds Spaghetti Nest Recipes

RACH SERVES CRISPY PASTA NESTS WITH A SPICY TOMATO SAUCE

Steps:

• Heat a large pot of water to boil for spaghetti
• For the Arrabbiata sauce, heat a large skillet or Dutch oven over medium heat with EVOO, 4 turns of the pan, add onion, garlic, salt, marjoram or oregano, chili paste or chili flakes, and tomato paste, and cook to soften 7-8 minutes
• Add wine and cook down 2 minutes, then add sugar, sauce, tomatoes and basil, and simmer 20-30 minutes
• For pasta, in a small pot, heat EVOO, about 3 tablespoons, over medium heat, then add butter and when it foams add garlic and swirl a minute or 2
• Season pasta water liberally with salt, about 2 tablespoons, and cook pasta about 7 minutes
• Reserve ¾ cup water and drain pasta, then return to hot pot
• Add EVOO and garlic butter, reserved water, Parmigiano-Reggiano, and egg, and toss 2 minutes
• Heat two small 8- to 10-inch nonstick skillets over medium-high heat
• Using a fork, twist a large nest, about ¼ of the pasta, and transfer to the nonstick skillet
• Cover pan and cook pasta to crisp on bottom and sides but still tender on top
• Transfer to warm oven, and repeat
• If you'd like the nests crispy on both sides, flip nest over and cook until brown
• Place nests in shallow bowl or rimmed dinner plates and top with even layer of sauce and basil
• Add fried or over-easy egg, optional

SPAGHETTI NESTS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
• For assembly: Beat the Parmesan, milk, salt 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 metal spatula.
• Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.

PASTA NESTS WITH PAN SEARED SHRIMP

Steps:

• Preheat oven to 425 degrees
• Cook pasta per instructions on the box, rinse till cool, drain well, add olive oil to keep moist and place in large bowl
• Add Romano cheese, bread crumbs, pesto, olive oil, egg, sea salt and black pepper to pasta. Mix well to completely coat pasta with ingredients.
• Spray cupcake/muffin tin with liberally with pan spray
• Twirl pasta into little nests using a tablespoon and a fork. Gently place each completed nest into the pan. Repeat the process until finished
• Place pan in preheated oven and bake for 10 minutes.
• Heat a large skillet with no oil in the pan, keep it dry.
• Spray a good amount of PAM Original cooking spray into the pan and after 10 seconds add shrimp.
• Season shrimp with old bay (or your favorite seasoning) a pinch of red pepper flakes and a little Romano cheese and continue to stir shrimp around in the pan until they are fully cooked.
• Add a little bit of pesto to the pan at the end to help with the color, or add a little chopped parsley.
• Cooking in a dry pan, just using Pam will allow the shrimp to sear and the seasonings will give the shrimp flavor and color. Be careful not to overcook shrimp, but allow a little burn in the pan to give the shrimp that beautiful color.
• Remove Shrimp from pan when finished, placing on a plate and set aside till nests are done cooking. (shrimp do not have to be hot when serving, room temp is ok)
• Remove pan from oven and place on a rack to cool for 5 minutes
• Gently remove each nest from the pan using a tablespoon by sliding it under the nest and lifting it out. Place nests on a serving tray.
• Top each nest with a good sprinkle of Romano Cheese, then the seared shrimp.

BIRD'S NEST PIE (OAMC)

Steps:

• Break spaghetti in half, and cook as directed on package until al dente; drain.
• While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
• Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
• Saute onion in margarine, mix with sour cream, and spread over crust.
• At same time, brown sausage in a large skillet; drain fat.
• Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Spoon over sour cream mixture.
• Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
• To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.

SPAGHETTI SQUASH NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Using a fork, poke holes lengthwise around the center of the spaghetti squash.
• Microwave for 2 minutes.
• Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
• Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
• Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
• Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
• Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
• Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
• Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
• Garnish each nest with fresh herbs and serve.
• Enjoy!

BIRD'S NEST

Steps:

• In a medium bowl, mix together spaghetti, cauliflower puree, cheese, cornstarch, salt, and flaxseed.
• Set a large nonstick skillet over medium-high heat. Add 1/2 teaspoon canola oil. Take one sixth of the pasta and form into an "O" shape, leaving a 2 1/2-inch opening in the center. Cook until brown, 2 to 3 minutes.
• Carefully turn spaghetti mixture over and crack 1 egg into the center of the "O," taking care not to break the yolk. Cover and cook until egg is set and cooked to desired degree of doneness, 2 to 3 minutes more.
• Keep warm and repeat process with remaining pasta mixture and eggs. Sprinkle with salt before serving.

BIRD'S SPAGHETTI NEST

Steps:

• Preheat oven to 350°F In a large bowl, mix cheeses, sour cream, and egg together. Set aside.
• Sauté beef in a large skillet with the onion, green pepper, Italian seasoning, salt, and pepper. When beef is cooked thorough, add remaining beef ingredients.
• Cook spaghetti till done, drain in strainer, then pour into cheese mixture while hot. Chop the pasta cheese mixture using a spatula or other sharp edged utensil, while stirring and mixing well and place into a lightly greased bundt pan OR jumbo muffin tins (better).
• When beef mixture is done, pour it over the pasta/cheese mixture and bake for 25-30 minutes.
• Allow to cool about 5 minutes, then flip over onto a serving platter for the bundt pan, onto the counter for muffin tins, then use a spatula to transfer to plates.
• I like using the jumbo muffin tins, then putting the extra into a casserole dish for left-overs.