Although the name may sound unappealing, these little leftover spaghetti bolognese muffin balls are turning waste food into gourmet. And once served, they will disappear in the blink of an eye.
- 1½ cups cooked pasta
- 1 cup bolognese
- 1 cup grated cheese
- 2 eggs
- Chop up the cooked pasta a bit so that it will mould into shape a bit easier, and then mix everything in a large bowl.
- Lightly grease a 24 hole mini muffin tray and spoon the mixture in, squashing it down a bit if you need to.
- Bake in oven at 180-200C for 10-15 minutes. You will know when ready as they become browned.