Spaghetti Muffins

Using leftovers and veggies to create a tasty lunch.

My Adventkalender this year contains single packages of spiceblends. Just enough for one dish. Yesterday I used the first of this month  - alio olio pepperoncini - to season a pot of spaghetti. Now I have leftover pasta.

Today it had some Basil Pesto Mix with Pine Nuts in the second door.

I decided to use it and make some spaghetti muffins. Using a couple of things from my fridge to make it tasty.

Green onion, red pepper, bok choy were my choice of veggies. The pesto seasoning went in with the double cream and eggs to bind the whole mix.

I had some cured raw ham deli slices. They went in to. And a hand full of grated mozzarella. Mixed well with the liquid and ready to go in the muffin tins.

These were buttered and coated with breadcrumbs. A bit more cheese on top and ready to bake in the oven at 180 C fan for 20 minutes.

Ingredients for 6 muffins:

180 g cooked olio e alio spaghetti

1 red long pepper, 1/2 bok choy, 1 spring onion

1 tbsp dry Pesto seasoning mixed with 150 ml double cream and 2 eggs

Pepper, salt

80 g cured raw deli ham

60 g grated mozzarella