Tomato spaghetti muffins

Method

• Preheat the oven to 180C
• Place the spaghetti in a pan of boiling water and cook on the hob as per the package instructions
• In a separate large saucepan add the tomato sauce and gently heat, adding the grated carrot. Cook the sauce for 4-5 minutes until thickened, whisking regularly. Add the cheese and remove from the heat
• When the pasta is cooked, drain it and add it to the tomato sauce along with the frozen peas. Season to taste
• Grease a muffin tin with a little butter or spray oil and spoon in the saucy pasta. Top with some extra cheese and bake in the oven for 20 minutes
• Once the spaghetti muffins have been baked, allow them to cool before attempting to remove them from the muffin tins or they will fall apart
• Store in the fridge for up to 3 days. The muffins can be eaten cold or reheated in the microwave or oven