Spaghetti mini tortillas

These mini tortillas are a great way to transform leftover spag bol into lunch. Tasty, filling and perfectly sized for a lunchbox.

Preparation & Cooking time: 25 minutes
Difficulty: Easy
Servings: Makes 6 tortillas


1 cup bolognese sauce

2 cups cooked spaghetti (or whatever pasta you have)

150 g mozzarella cheese, grated

2 eggs 


1 Preheat oven to 180 degrees Celcius and grease a 6-hole large muffin tin or a smaller 12-hole muffin tin.

2 Lightly beat eggs.

3 Reserve a small amount of cheese and sauce for later, and then combine all other ingredients in a large bowl. 

3 Using tongs, twist spaghetti into each muffin hole to make a firmly packed tortilla.

4 Top each tortilla with a spoonful of the reserved sauce and cheese

5 Bake for 15-20 minutes or until golden brown and set firm. Allow to cool for 10-15 minutes in the pan before removing.


Variations: For a twist, add some grated carrot, diced sundried tomatoes, marinaded capsicum or sliced ham.