Whole-wheat spaghetti donuts
2
Points®
Total time: 40 min • Prep: 12 min • Cook: 28 min • Serves: 6 • Difficulty: Easy
Transform your usual saucy pasta into a fun handheld snack—or a memorable meal for your kids that they’re guaranteed to request again. Twirling spaghetti into donut molds and binding it with a little egg helps it hold into a perfectly portable shape. The pasta remains moist and saucy within, with deliciously crunchy outside edges. To turn this into a heartier meal, serve yourself two spaghetti donuts along with a simple side salad.
Ingredients
Cooking spray
4 spray(s)
Uncooked whole wheat spaghetti
4 oz, or yellow lentil spaghetti
Baby spinach
2 cup(s)
Jarred fat-free marinara sauce
½ cup(s)
Grated Parmesan cheese
3 tbsp(s), divided
Kosher salt
¼ tsp(s)
Raw egg
1 large, lightly beaten
Crushed red pepper flakes
⅛ tsp(s)
Instructions
1
Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
2
Cook spaghetti according to package directions. Just before draining, stir spinach into boiling water. Drain spaghetti mixture.
3
In a medium bowl, whisk together marinara sauce, 2 tbsp cheese, salt, and egg. Add spaghetti mixture and toss well to combine. Evenly divide spaghetti mixture into prepared pan; spoon any remaining liquid evenly into each doughnut slot. Bake at 375°F until set, 18 to 20 minutes.
4
Combine remaining 1 tbsp cheese and pepper. Turn out spaghetti doughnuts onto a plate; sprinkle with cheese mixture.
5
Serving size: 1 donut
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