Spaghetti and noodles are everyone’s favourite and we can eat it anytime, in any way. Most of the time it is also very easy to make as with just the simplest of ingredients, it takes on a great taste and doesn’t require too many tricky steps.

Today we are bringing you a recipe where spaghettis have been cooked in a different way and yet the taste turns out too good to resist. We are going to bake it in a muffin tray and in addition to the ingredients I have used, you can add or substitute anything else, but egg and cheese are a must as they help to bind the spaghetti together. So here we go!

Ingredients

• 2 cups boiled spaghetti

• 2 eggs beaten

• 6 tablespoons cheese, grated

• 6 teaspoons tomato ketchup

• 6 tablespoon cooked chicken pieces

• 6 teaspoons spring onions, chopped

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

Method

Preheat oven to 200 degrees Centigrade.

Beat the egg with salt and pepper. Keep aside, Lightly oil a muffin or cup cake tray with oil. Take about two tablespoons of cooked spaghetti and press it gently into a cup-like shape in the muffin tray, leaving space in the centre for the fillings.

Now take one teaspoon of tomato ketchup and coat the spaghettis, add chicken chunks. I used store-bought pre-cooked chicken tikka chunks. Put some spring onions on top and then about a teaspoon or two of grated cheese. You can use any kind of cheese you like.

Finally pour about two spoonfuls or so of the beaten eggs until the whole spaghettis and other ingredients are well soaked.

Now bake in the oven for about 15 minutes or until you find the edges golden and the egg set.

Leave to cool for 10 minutes in the muffin tray and gently use a knife to run it around the edge to loosen it from the tray. Enjoy it while still warm. You can easily reheat it in a microwave or oven.

Published in Dawn, Young World, August 25th, 2018