Makes 12 mini muffin loaves
Ingredients
4 Cups of Cooked Spaghettini – about 200g uncooked 2 small Zucchini 3 - 4 Heaped Tbsp Grated Parmesan 3 - 4 Eggs 1 1/2 Cup Ricotta Cheese
Method Preheat your oven to 200c/390f on intensive bake setting, if you don’t have this setting you may need to cook them a little longer. Grate the zucchini, put them in a bowl and sprinkle a little salt.
In another bowl mix your ricotta, Parmesan and egg. Then add in your pasta.
Go back to your zucchini and pick up a handful and squeeze all the liquid out, do it a few times.
Then add them to the egg mixture and combine everything together. If you feel like the egg hasn't coated the pasta enough you can add the 4th egg.
Season lightly.
You can use a cupcake tin or a mini loaf tin as I did but I would recommend lining them, I just used a strip of oven paper.
Fill the cases, sprinkle a little more Parmesan on each and into the oven for 15-20 mins, mine took 15.
Enjoy
My Tip: You can replace the zucchini with another vegetable or leave it out, maybe change the ricotta to Bolognese. Just use the eggs, pasta and cheese as your base.
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