Crunchy Spaghetti Nest
This Spaghetti Nest recipe takes a favorite traditional way to eat spaghetti and turns it into a bite sized crunchy bundle of goodness you never knew could be so addicting.
For Spaghetti Sauce
  • 1lb ground beef
  • 2(15 oz) cans stewed tomatoes
  • 1(6 oz) can tomato paste
  • 1(23 oz) jar of high-quality marinara sauce,(I usually use a tomato/basil flavor)
  • 2tbs minced garlic
  • 1tbs dried basil
  • 2tbs olive oil(plus more for cooking ground meat)
  • 1/4tsp chili flakes
  • 1/2tsp salt(or more to taste)
  • 1tsp pepper(or more to taste)
For Spaghetti Nest
  • 1/2pack angel hair pasta
  • a dash of olive oil
  1. Preheat oven to 375.
  2. Cook angel hair pasta according to package, strain and toss with a dash olive oil so it doesn’t stick, and set aside.
  3. In a blender combine stewed tomatoes, tomato paste, basil, 1 tbs garlic, salt & pepper. Blend in short burst until it just combines into a smooth puree. Set aside
  4. In a large skillet with high sides or even a dutch oven, add 1 tsp of olive oil and cook ground meat until thoroughly cooked, about 3-5 minutes. Strain beef and place back in your skillet or dutch oven.
  5. Add your blended puree to meat and as much of the jar of premade marinara sauce as you desire. (I like a meaty sauce so i’ll add about ½ to ¾ of the jar).
  6. Add chili flakes, 2 tbs of olive oil, remaining tbs of garlic, and simmer on low for at least 20-30 minutes (the more time the better). Keep in mind you might want to add more or less of all the spices depending on your preference, but the measurements I provided are a good place to start.
  7. While your sauce is simmering, using a fork twirl your noodles into a shape of a nest with a divot in the center. Once your sauce is done, add 1 tbs of sauce to the center, and bake them for 25 minutes or until the noodles are crispy on the outside.
  8. Serve immediately, and enjoy!
Recipe Notes

1. Any leftover sauce can be frozen for up to 3 months in an air tight container.

2. Adapted from: The “Joy of Cooking,” Cookbook; recipe on page 217.