Spaghetti Bundles
By: Laura
Published: Monday, June 6, 2011 - 1:07pm

Ingredients




1 pound of your favorite gluten free spaghetti﻿
Mini muffin pan
1 tablespoon dried garlic
1/4 cup of Parmesan cheese
1 teaspoon dried parsley
1 teaspoon dries oregano
1/2 cup pasta sauce
Salt and pepper to taste
A little butter or oil to grease the pan

Preparation

1 Preheat the oven to 375 degrees 2 Cook pasta, but not completely. Drain the pasta water when done. 3 Evenly separate the pasta so you have two bowls. 4 In one bowl of pasta add the garlic, Parmesan cheese, parsley, oregano, salt and pepper. Mix well. 5 In the other bowl add the tomato sauce and mix well. 6 Swirl the spaghetti on a fork to make a round ball and evenly distribute in the mini muffin pans. 7 If you want, top all with some more Parmesan cheese and bake about 15 minutes.