Butter, for greasing
150g spaghetti
425g Bolognese pasta sauce
2 eggs, beaten lightly
50g plain flour
Small handful of fresh basil leaves, chopped, plus extra leaves to garnish
120g Cheddar, grated
Salt and freshly ground black pepper
20g Parmesan, finely grated
2 mozzarella pearls or bocconcini
1 Preheat the oven to 180°C (fan 160°C/gas 4). Grease a 12-hole muffin tin.
2 Break the spaghetti in half and cook according to the pack instructions until just tender, then drain and return to the pan.
3 Add the Bolognese sauce to the pasta in the pan and cook for 2min over a medium heat, stirring, until heated through and well combined. Remove from heat, then stir in the egg, flour, basil and half the Cheddar. Season with salt and pepper.
4 Combine the remaining Cheddar and Parmesan in a small bowl.
5 Divide the spaghetti mixture evenly between the holes in the tin. Top with two mozzarella pearls or torn mozzarella, then sprinkle over the Cheddar mix. Bake for 20min or until the cups are firm and golden brown. Leave to stand for 5min, then serve hot or cold, garnished with the extra basil.
Mozzarella pearls or bocconcini are small balls of mozzarella, perfect for these cups. Alternatively, use 125g whole mozzarella, torn into small equal-sized pieces instead.