Spaghetti mini tortillas

These mini tortillas are a great way to transform leftover spag bol into lunch. Tasty, filling and the perfect size for a lunchbox.
Minutes preparation and cooking
Degree of difficulty

Spaghetti mini 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. Combine all other ingredients in a large bowl.
  4. Using tongs, twist spaghetti into each muffin hole to make a firmly packed tortilla.
  5. Top each tortilla with a spoonful of the reserved sauce and cheese.
  6. 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.


What to do if youve got leftover spag bol

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