It sounds like you will have to experiment with this idea a bit to get a consistant product that will reheat easily and not fall apart during plating.
If it were me I would go with ramekins - easy, no fuss.
But if you don't want to serve in ramekins I would say line the muffin tins with wax paper on the bottom. Butter the whole inside - that way your pasta will take on a bit of color and won't stick. I would also mix in a bechamel sauce to bind the pasta. |