Cupcake Pasta

​A few months ago I saw this image of pasta in the shape of a cupcake - I was intrigued. 

I have made cupcake pasta many times since and have found what works best or easiest. 

{Easy + Delicious + Bite size}
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What you need: 
Capellini pasta 
Pesto sauce 
Tomato / spaghetti sauce 
Grated cheese
Spices 
Parmesan cheese (optional) 

Step 1:
Cook pasta : strain : rinse : put back in pot

Step 2: 
Mix pesto sauce with cooked pasta
(Option to add some extra coconut oil/EVOO to help reduce sticking to pan)

Step 3:
Use coconut oil / Extra Virgin Olive Oil (EVOO) / cooking spray to grease your muffin tin (large or small : your choice)

Step 4:
Use a fork and spoon : scoop some pasta up with the fork and use the spoon to spin the pasta around the fork. Put the prongs of the fork in the muffin tin and spin it in a circle (same direction you went putting the pasta on the fork) use the spoon to push in any loose pasta. Use the spoon to hold the pasta in place and remove the fork. Repeat until your pan is full or your pasta has all be used! 

Step 5:
Add any spices to the top of your pasta and top each pasta cupcake with Tomato sauce/spaghetti sauce 

Step 6: 
[Pre-heat oven to 400 deg.]
Place pan into heated oven for 10 minutes 
Outside pieces of pasta will get crispy 

Step 7: 
Grate cheese (any kind you prefer) 

Step 8: 
Top each cupcake pasta with grated cheese and bake for 8 minutes 
Switch to broil for 2 minutes 

Step 9:
Cool/let stand for 2 minutes 
Use a fork to free pasta from pan 

Step 10:
Enjoy!

*timing varies based on oven : adjust timing as need be
Option: top with fresh grated Parmesan ​

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