Food was the main priority at our wedding. Well, I guess you could say our priority was that our guests have a great time, and to me, that means eating and drinking well. 🙂
We didn’t have a sit-down meal, but instead had stations – each station had a few different items (salad, entree, sides) with lots of passed hors d’oeuvres. One of the sides that our catering planner strongly suggested was angel hair pasta cakes. She said that they were a big crowd-pleaser and while I thought it would go over well with kids, I really didn’t think adults would be into it. I cut the order way down, but somehow she convinced me to order more and I’m so glad we did. Everyone loved them. It was actually one of the only things I ate that night and even I thought they were delicious.
Sometimes the simplest foods are the best.
When you combine the pasta with an egg, some cream and parmesan, it bakes into portable little cups that can work as an appetizer, main meal or packed in a lunch. I served our spaghetti cakes with some roasted tomatoes (tomatoes + olive oil + s & p), but marinara or a drizzle of pesto would be delicious as well.
Prep Time: 10 min
Cook Time: 30 min
Ingredients (6 appetizer portions)
- 6 oz spaghetti
- 2 cloves garlic
- 1 egg
- 2 Tbsp 1/2 & 1/2
- 1/4 cup shredded parmesan cheese
- salt & pepper
- marinara or roasted tomatoes for serving
Pre-heat oven to 350 degrees.
Cook pasta and garlic in boiling water until al dente, about 5-6 minutes.
Drain (but reserve a bit of the cooking water) and return to pot.
Whisk together egg and 1/2 & 1/2.
Add egg mixture and parmesan to pot, stirring to combine.
Spray muffin tin with cooking spray (only need 6 wells) and divide pasta mixture between the 6.
Bake for about 15-20 minutes, until cakes have set.
Serve with marinara sauce or roasted tomatoes and extra parmesan if desired.