Spaghetti to the Kid-Friendly Easter Recipe Rescue: Spaghetti Nests
Got ALL THE IDEAS to make this year’s Easter feast extra spectacular but get stuck on the usual obstacle every year: How to please the fussy toddler?
We say, stick with the tried and trusted. Spaghetti for the kid-friendly Easter recipe win.
All it takes is dressing them up as Easter Nests, coating them in delicious healthy goodness that even the fussiest of munchkins will devour and popping them in the oven. You’re ready to rock Easter!
Here at We Might Be Tiny HQ we love a sneaky hack to turn regular meals into fun affairs that make our toddlers squeal with delight. And this has been a clear winner over the past few months of recipe testing.
We’ve been using our We Might Be Tiny Freeze & Bake Poddies to shape the nests. They’re oven and dishwasher-safe, and turn these mini portions into cute animal shapes that surprise every time. Each Poddie comes with a mix of bunny, bear and cat character moulds that the littlest We Might Be Tiny fans can’t get enough of in 40+ countries globally.
Dish your Spaghetti Nests up in a Stickie Bowl for a quick’n’easy toddler meal and store any leftovers for up to 2 days in an airtight container in your fridge. That’s if you don’t secretly finish the last few yourself. #wecankeepasecret
Makes 12 full-size or 24 mini nests | Prep 35 minutes
- 150 g (5 oz) angel hair spaghetti
- 2 eggs, whisked
- 75 g (1 cup) or (2 ½ oz) parmesan, grated
- 2 tbsp red pesto olive oil
Preheat the oven to 180 C and grease the muffin tray.
Cook spaghetti as per instructions on the packet.
Meanwhile combine egg and parmesan in a large bowl.
Once cooked, drain spaghetti in a colander, return to the pan and stir through the pesto.
Transfer spaghetti to the bowl and mix well to combine with egg and parmesan mixture.
Using a fork, twirl small amounts of spaghetti at a time, and place in the wells of the muffin tray
Place in the oven and bake for 20-25 minutes or until pasta is lightly browned.
Allow to cool slightly before taking out the muffin tray.
Serve with fresh basil leaves and bocconcini