Circle B Kitchen
Recipe inspired by one from Proud Italian Cook
This recipe is basically a template for you to create your own variations of these incredibly delicious little appetizers. The only constant here is that each for 8 oz of pasta you use 4 eggs. You can increase the amounts of cheese or sub out the Italian blend for blue cheese or goat cheese or add more spinach or use kale instead. You can make them spicy or not, or you can add your favorite herbs. You could also top them with a little dab of marinara sauce or pesto before serving, but no matter how you make ‘em, they’re best right out of the oven.
Makes about 40 mini appetizers
8 oz angel hair pasta, broken into thirds
4 eggs
½ cup (or more) grated Italian cheeses (provolone, mozzarella, parmesan, asiago)
¼ cup (or more) feta cheese
¼ cup (or more) chopped spinach (frozen, thawed and squeezed dry)
1 tsp black pepper (or crushed red pepper)
¼ cup grated parmesan cheese for topping
Preheat oven to 370 degrees. Spray 2 mini muffin pans with nonstick cooking spray.
Cook the angel hair pasta in boiling salted water for 2-3 minutes or until al dente. Drain, rinse with cold water and set aside.
In a large bowl beat the eggs with a fork and add the remaining ingredients, except for the parmesan for topping. Mix in the cooked pasta and stir to combine thoroughly.
Place a tablespoon or two of the pasta mixture into each muffin cup and sprinkle with a bit of the grated parmesan cheese.
Bake for 20-30 minutes or until lightly browned on top. Let cool for 5 minutes in the pan and then remove to a serving platter. Serve them warm with an optional dab of pesto or marinara sauce.