Recipe by Tina Turbin of PaleOmazing
Tuscan Stuffed Noodle Nests Appetizer
I hope you enjoy this amazing and fun Tuscan Stuffed Noodle Nests Appetizer as much as I did creating it. In this recipe I used BLENDABELLA Rustic Tuscan. OMG a game changer! I used these mixes in 4 recipes this week and all really were out of this world.
Serves: Makes 18 appetizers
  • 1 – 8 oz box gluten free linguini ( see Notes for grain-free option) cooked Al Dente.
  • 2 Grade A large eggs
  • ⅔ cup Pecorino Romano ½-1/2 with Parmesan and Pecorino
  • 1 tsp fresh cracked pepper
  • 1 tsp sea salt
  • 12 oz. cooked ground turkey, chicken or pork mildly spicy sausage of choice
  • 1 jar BLENDABELLA Rustin Tuscan
  • OPTIONAL GARNISH: chives and aioli sauce
  1. Preheat oven to 350F
  2. Grease cupcake tins with a spray or butter and set aside.
  3. Place the cooked linguini, eggs, cheese and cracked pepper and salt in a bowl and mix well until all are incorporated.
  4. Place a couple spoonfuls of noodles in each cup.
  5. Take a small cup or shot glass and press the noodles down to form a mini-cup shape. You will likely need to use your fingers to assist shaping.
  6. Place in the center rack of you preheated oven.
  7. Bake 25- 30 minutes until noodles firm and turn slightly golden with a bit of crispy edges.
  8. While the noodle are in the oven prepare your stuffing.
  9. In a bowl mix your jar of Rustic Tuscany with your 12 ounces of sausage choice.
  10. Remove the nests from the oven and let cool on a rack 10 minutes or more.
  11. Use a knife to gently remove them.
  12. Stuff with your filling.
  13. Serve warm or cold.
  14. Enjoy!
To serve warm: Slightly warm in the oven or preheat the filling on stove top before filling the cups.

Optional Toppings: aioli or a horseradish sauce of your choice.
Recipe by Tina Turbin of PaleOmazing