Ingredients 
leftover pasta  (or freshly cooked)- spaghetti or fettuccine noodles work best
(I used bowtie  pasta and it didn't work as well, but was good!)
1 egg (slightly beaten) per 3 cups of pasta
filling - your choice, just make sure it's thick and not very liquid:  

• a bit of tomato sauce, cooked onions, carrots, olives, ground beef (Don't put tomatoes - too much liquid.)
• salt, pepper, oregano to taste

shredded cheese
Steps

1. In a bowl, stir together the pasta and the eggs.
2. Grease the muffin tins with oil, then make a "crust" in the bottom and going up the sides with the pasta.  Push it down carefully.  Make it medium-thick.
3. Spoon in your filling - don't put too much. 
4. Bake in 350° F preheated oven until a bit golden on top -  shouldn't take more than 5 or 6 minutes or so.
5. Take out of oven and sprinkle the cheese on top.  Then put back in oven until cheese has melted.
6. Let cool (slightly) before eating.​