Baked Pasta Nests With Tomato Sauce - cooking recipe

Ingredients

9 oz spaghetti
5.25 oz frozen peas
2 tbsp sunflower oil
1 None red pepper, deseeded and diced
2 None medium eggs
3/4 cup milk
6 oz cooked ham, cut into thin strips
1.75 oz Gouda or Cheddar cheese, grated
1 None onion, peeled and finely chopped
1 x 14 oz can chopped tomatoes
1/4 tsp sugar
None None Fresh parsley sprigs, to garnish

Preparation

Lightly oil a 12-hole muffin tray. Cook the spaghetti according to the package instructions. Add the peas for the last 2 mins of cooking.
Meanwhile, heat 1 tbsp of the oil in a frying pan and fry the pepper for 3-4 mins until softened. Whisk together the eggs and milk and season to taste. Preheat the oven to 400\u00b0F.
Drain the spaghetti and peas and stir in the pepper and ham. Divide the mixture between the holes in the muffin tray. Carefully pour the egg mixture over the spaghetti and top with the grated cheese. Bake for 25-30 mins until set and golden on top.
To make the tomato sauce, heat the rest of the oil in a pan and fry the onion for 6-7 mins until softened. Add the chopped tomatoes and sugar, season to taste and bring to a boil. Reduce heat and simmer for 6-7 mins until thickened. Serve the hot baked spaghetti nests on warmed plates with the tomato sauce and garnished with parsley sprigs.