Spaghetti Wraps

Portable Pasta!


20 reviews




Total time: 30 minutes

Ingredients for 6 people

3 eggs

2 cups of milk

2 cups of flour

2/3 cup of olive oil

12 meatballs in sauce

3 slices of bacon, diced & cooked

14 mini bocconcini

1/2 lb of spaghetti, cooked

sour cream


tomato sauce

vegetable oil

Step 1/4

Mix the flour, eggs, olive oil, salt, and milk to make a crepe batter. Cook 6 thick crepes.

Step 2/4

Arrange cooked meatballs in the middle of 2 crepes, spread sour cream and bacon in the middle of 2 others, and spread pesto and place mini bocconcini balls in the middles of the last 2. Fold over the sides of the crepes and roll them up like burritos.

Step 3/4

Spread cooked spaghetti on cling film in a large rectangle the width of the crepe rolls. Roll a crepe in the spaghetti and repeat for all the crepes. Freeze for 30 minutes.

Step 4/4

Take the spaghetti rolls out of the freezer, fry them in hot vegetable oil, and enjoy by dipping them in sour cream, tomato sauce, and pesto.

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