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Photo of Spaghetti muffins by WW

Spaghetti muffins

1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy

Ingredients

Wholewheat Pasta, cooked

120 g

Calorie controlled cooking spray

1 spray(s)

Onion

¼ medium, finely chopped

Garlic

1 clove(s), minced

Extra lean beef mince (5% fat), raw

100 g

Passata

200 g

Mushrooms

3 medium, diced

Oregano, Dried

1 teaspoon(s), level

Dried Mixed Herbs

1 teaspoon(s)

Egg, whole, raw

3 medium, raw, beaten

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat a nonstick frying pan over a medium heat, and mist with cooking spray. Cook the onion and garlic for a few minutes to soften.
  2. Add the mince and fry for a few minutes until brown, then stir in the passata, mushroom and herbs, and cook for 10 minutes. Remove from the heat and stir into the spaghetti.
  3. Stir the eggs into the spaghetti mixture, mixing well. Season with salt and freshly ground black pepper.
  4. Cut 8 squares of greaseproof paper just large enough to line an 8-hole muffin tray. Mist the tray with cooking spray, then line with the paper.
  5. Using a fork, twist some of the pasta mixture into one of the prepared muffin holes, pressing down as you go so that the mixture reaches the top. Repeat to use up the remaining spaghetti mixture.
  6. Bake for 20-25 minutes, until set and golden. Remove from the oven and leave to rest for a few minutes before removing from the tins.

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