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Muffin Spiral Pasta Bakar
Rozaina Othman
This Italian fusion dish uses moulds to give simple pasta a bite-sized shape, turning it from a main course to a sort of appetiser or finger food. Perfect for parties where guests can mingle.
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Prep Time
20
mins
Cook Time
40
mins
Course
Appetiser, Snack
Cuisine
Italian, Malay
Servings
7
Equipment
Pot
Pan
Oven
Spatula
Ingredients
1x
2x
3x
Spiral pasta
350
g
Mushroom pasta sauce
1/2
onion
diced
3
cloves
garlic
minced
3
tbsp
olive oil / cooking oil
1/2
cup
minced chicken
1
tsp
black pepper powder
1
tsp
flavoured pepper powder
green, red & yellow capsicums
diced
1
can
button mushrooms, sliced
Salt and sugar to taste
1
slice
cheddar cheese
Mozzarella cheese
mint leaves
Instructions
Cook the spiral pasta until al dente. Drain and toss with a little oil and salt. Set aside.
Heat a pan and add olive oil.
Then, add diced onion and minced garlic. Sauté until fragrant.
Add Mushroom Pasta Sauce and stir well.
Add minced chicken and stir again.
Next, add button mushrooms, capsicums (green, red, and yellow).
Do not add all of it, save some for garnish.
Season with salt and sugar to taste.
Add black pepper powder and flavoured pepper powder.
Finally, add cheddar cheese and stir. Wait a few minutes until the sauce thickens slightly. Turn off the heat.
Add cooked spiral pasta into the sauce.
Stir well and add some Mozzarella cheese. Spoon the spiral pasta mixture into muffin moulds.
Place some capsicum slices on top, sprinkle with a little black pepper powder.
Bake in the oven for 10 minutes with both upper and lower heat at 200 degrees Celsius, and another 10 minutes with only upper heat until crispy.
Cool before removing from moulds.
Garnish with mint leaves. Ready to be enjoyed.
Keyword
Family
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