Cook 5 oz of spaghetti al dente, drain and place in large bowl.
In another bowl beat 2 eggs, add 1 c grated parmesan cheese, 2 T chopped sun-dried tomatoes, 1T basil, 1/2 t crushed red pepper flakes.
Stir spaghetti into above.
Spray 2 mini muffin tins- take forkfuls of the spaghetti mixture, twirling it down into each section of tins.
Bake at 425 for about 10 minutes, or until twirls are light brown in colour and crispy.
Can be served as appetizers or topped with your favourite pasta sauce.
Makes 2 dozen.
In another bowl beat 2 eggs, add 1 c grated parmesan cheese, 2 T chopped sun-dried tomatoes, 1T basil, 1/2 t crushed red pepper flakes.
Stir spaghetti into above.
Spray 2 mini muffin tins- take forkfuls of the spaghetti mixture, twirling it down into each section of tins.
Bake at 425 for about 10 minutes, or until twirls are light brown in colour and crispy.
Can be served as appetizers or topped with your favourite pasta sauce.
Makes 2 dozen.