Cheesy Pancake Bakes

Ingredients:

 

340g spaghetti

3 large eggs, divided

1 ½ cups mozzarella, grated

450g beef mince

½ cup bread crumbs

2 cloves garlic, crushed

2 tbsp freshly chopped parsley, plus more for garnish

1 tin of chopped tomato & onion

1 Knorrox stock cubes – Tomato & Onion Flavour

1 cup water 

Salt

Black pepper

1 tbsp olive oil

 

Method: 

 

1. Pre-heat the oven to 180ºC.

 

2. Cook the spaghetti for about 8 minutes so they are soft but not entirely cooked.

 

3. Drain and rinse the spaghetti under cold water.

 

4. In a large bowl, toss cooled spaghetti with 2 beaten eggs and mozzarella.

 

5. Spray a muffin tin with cooking spray and using a fork, twirl the spaghetti into the cups, making a “nest.”

 

6. Using the bottom of a shot glass, firmly press down to create a well.

 

7. Bake until set, 10 - 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)

 

8. While noodle cups bake, make meatballs: In a large bowl, combine beef mince, bread crumbs, garlic, remaining egg and parsley. 

 

9. Season with salt and pepper. Roll into balls.

 

10. In a large pan over medium heat, heat oil. Brown meatballs, 4 minutes per side. Pour over the tinned tomato & onion, add Knorrox stock cube, 1 cup of water and allow to simmer for 10 – 15 minutes.

 

11. Spoon one meatball into each spaghetti nest, topped with some sauce. 

 

12. Sprinkle with grated cheese and pop back in the oven for 5 minutes or until the cheese has melted.

 

13.    Serve sprinkled with fresh parsley and ENJOY!