When I make spaghetti bolognese I always have leftovers. I think it stems from my childhood, because my all-time favourite sandwich was fresh bread, butter and spaghetti bolognese (more sauce than pasta was needed). My brother was odd, he liked it on toast when he got home from school.
So I am always stuck with leftover pasta and in our house "worm cups" were created and loved for leftover lunches!
Prep 5 min // Cook 10 min
Left over spaghetti bolognese
Handful diced cherry tomatoes
Handful of fresh herbs (I used oregano, basil and parsley)
Passata sauce (optional but good if the pasta has dried out a little in fridge)
Preheat oven to 180 degrees and spray 12 hole muffin tin with cooking spray.
Mix grated cheese and half herbs through leftover pasta.
Using tongs twist portions of the pasta into a cup and place in the muffin tin and repeat until all pasta is used.
Sprinkle remaining herbs on top of each "cup" and then some extra grated cheese and finally diced tomatoes.
Cook for 10 minutes and remove.
For the best result I leave the cups in the tray and cool them in the fridge, so the cups have set when they are removed.