Method

• 1.
  Preheat oven to 180°C. Grease six 8cm wide, 4cm-deep baking rings or 1/2 cup (125ml) ramekins and place on a tray.
• 2.
  Cook spaghettini according to packet instructions. Drain and rinse in cold water, then drain again. Place in a bowl with sour cream, egg, onion, garlic and parsley, then season and stir to combine. Divide mixture among ramekins and bake for 20 minutes or until tops start to crisp and turn golden.
• 3.
  Run a knife around inside of moulds, turn out and serve with lamb paprikash.