Oozing Eyeballs with Spaghetti Worms

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Serves: 4-6

Preparation time: 20 minutes

Cooking time: about 30 minutes

500 g minced turkey

3 tablespoons pesto sauce

25 g fresh white breadcrumbs

1 egg, beaten

salt and freshly ground black pepper

50 g Mozzarella cheese, from a block, cut into thin sticks

350 g jar Newman’s Own Basilico sauce

4 extra large pitted black olives, sliced into 12

300 g dried spaghetti

1.Preheat the oven to 180˚C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.

2.Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.

3.Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.

4.Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.

5.Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.

6.Divide the spaghetti worms between 4 bowls and top each with the oozing eyeballs. Serve immediately.

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