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Leftover Spaghetti Pizza Nests

Transform cold, day-old spaghetti into crispy, cheesy muffin-tin cups topped like mini pizzas. A perfect kid-friendly weeknight dinner that reduces food waste.
Print Recipe
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 nests
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pasta Nest Base
  • 4 cups leftover spaghetti cold, plain or sauced
  • 2 large eggs lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
Pizza Toppings
  • 1 cup marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup mini pepperoni slices or regular pepperoni quartered
  • Fresh basil for garnish, optional

Equipment

  • Standard Muffin Tin (12-cup)
  • Large mixing bowl
  • Whisk
  • Measuring Cups and Spoons

Method
 

  1. Preheat oven to 400°F (200°C). Generously spray a standard 12-cup muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, combine cold leftover spaghetti, beaten eggs, grated Parmesan, Italian seasoning, and garlic powder. Mix thoroughly until the pasta is coated.
  3. Divide the spaghetti mixture evenly among the 12 muffin cups. Press pasta firmly into the bottom and up the sides of each cup to form a 'nest'.
  4. Bake the empty nests for 15 minutes, until the edges are golden and set.
  5. Remove from oven. Spoon about 1 tablespoon of marinara into each nest, then top with mozzarella and pepperoni.
  6. Return to oven and bake for 10-12 minutes until cheese is bubbly and slightly browned.
  7. Cool in the pan for 5 minutes before gently removing the nests using a thin knife or spatula.
  8. Garnish with fresh basil if desired and serve warm.

Notes

It is crucial to use COLD pasta so the nests hold their shape. If your leftover spaghetti is already sauced, you can still use it; the binder will still work. Ensure the muffin tin is very well greased to prevent sticking.