12 oz Skinner®® Thin Spaghetti
  non-stick cooking spray
2 Tbsps butter, divided
garlic clove, chopped
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup green bell pepper
8 oz bulk Italian sausage
1/2 tsp poultry seasoning
1/2 cup chicken broth
  salt and freshly ground black pepper
eggs, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs

Cooking Directions:

Prepare pasta according to package directions.

Preheat oven to 350°F. Coat two 12-cup muffin tins* with non-stick cooking spray and set aside.  In a large skillet melt 1 tablespoon butter over medium heat. Sauté garlic, onions, celery, carrots and bell pepper until tender, about 5 minutes. Add sausage and continue to sauté until sausage is fully cooked. Stir in poultry seasoning, broth and salt and pepper to taste. Remove from heat and cool slightly. In a large bowl combine pasta, vegetable mixture, mozzarella cheese and eggs. Mix well. Using tongs, divide pasta mixture into prepared muffin tins, twirling pasta to form nests. Distribute any remaining dressing bits among cups. In a small bowl melt remaining tablespoon butter. Stir in Parmesan cheese and bread crumbs. Sprinkle a small amount of mixture over each nest. Bake 20 minutes. Remove from oven and allow to cool 5 minutes. Run a knife around edges to loosen and serve.

Makes 24

*can substitute 2 large 6-cup muffin tins.  Increase bake time to 30 minutes.