Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Whole-wheat spaghetti doughnuts

Whole-Wheat Spaghetti Doughnuts

2
Points®
Total Time
40 min
Prep
12 min
Cook
28 min
Serves
6
Difficulty
Easy
Transform your usual saucy pasta into a fun handheld snack—or a memorable meal for your kids that they’re guaranteed to request again. Twirling spaghetti into doughnut molds and binding it with a little egg helps it hold into a perfectly portable shape. The pasta remains moist and saucy within, with deliciously crunchy outside edges. To turn this into a heartier meal, serve yourself two spaghetti doughnuts along with a simple side salad.

Ingredients

Cooking spray

4 spray(s)

Uncooked whole wheat spaghetti

4 oz, or yellow lentil spaghetti

Baby spinach

2 cup(s)

No sugar added fat free marinara sauce

½ cup(s)

Grated Parmesan cheese

3 Tbsp, divided

Kosher salt

¼ tsp

Egg

1 large egg(s), lightly beaten

Crushed red pepper flakes

⅛ tsp

Instructions

  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. Cook spaghetti according to package directions. Just before draining, stir spinach into boiling water. Drain spaghetti mixture.
  3. In a medium bowl, whisk together marinara sauce, 2 tbsp cheese, salt, and egg. Add spaghetti mixture and toss well to combine. Evenly divide spaghetti mixture into prepared pan; spoon any remaining liquid evenly into each doughnut slot. Bake at 375°F until set, 18 to 20 minutes.
  4. Combine remaining 1 tbsp cheese and pepper. Turn out spaghetti doughnuts onto a plate; sprinkle with cheese mixture.
  5. Serving size: 1 doughnut

People Also Like

People Also Like