Cook the spaghetti following manufacturer’s instructions in a saucepan with plenty of salted water, draining them when al dente. For this recipe, we add a drizzle of olive oil and stir them well so that they are impregnated so they don’t stick to us. We let them cool down.
In a muffin tin, we distribute the spaghetti filling the molds to form the nests, trying to hollow out the center so that there is space to put the Burgos cheese and the meat sauce and fried tomato.
We fry the meat and when I change color We add 4 tablespoons of the tomato sauce and if we want we season it with some aromatic herb such as basil or oregano. We can also use commercial sauces of our liking to mix with the meat.
In each nest of spaghetti we put ** a square of Burgos cheese ** and cover it with the minced meat. Finally, we add a little more fried tomato on each nest, top with grated Parmesan cheese and oregano, and bake until the nests are crisp. We serve them in snack spoons while they are hot.