Baked Spaghetti and Meatball Cups

baked spaghetti and meatball cups

Baked spaghetti and meatball cups are fun, handheld, portable recipe with leftover spaghetti and meatballs!! A great leftover pasta recipe.

baked spaghetti nests

I’m all about fun lunch boxes!! Well, I try:)

Don’t these baked spaghetti and meatball cups look fun and EASY to eat at school rather than trying to twirl the leftover spaghetti?

These have been a favorite around here for a long time. I’m not sure about your home, but we always end up with leftover pasta after dinner and instead of reheating it the next day and eating as is, my kids love fun creations. It is almost like brand new dish, like Leftover Pasta Pizza or Creamy Chicken Pesto Pasta Salad.

Not a brand-new-break-the-internet idea. Just a family favoriteSpaghetti Muffin

Why are these baked spaghetti nests gonna be your family’s favorite too?

  • Portable
  • Hand held
  • Carbs, protein, veggies (yes, those chicken meatballs have cauliflower and carrots in them) and cheese <— all in one
  • Great for meal prep
  • School lunch box winner

My children love interesting lunches for school. Who doesn’t, right? Nobody wants to eat pb&j everyday. Few fun lunch ideas:

DIY Healthy Snack Box

Caprese with Garlic Toast Lunch Box

Turkey, Apple and Cheddar pinwheels

Breakfast Croissant Sandwiches

Turkey Sandwich on a stick

Grilled Cheese Sandwich On A Stick

Or more lunch box ideas

baked spaghetti and meatball cups

Ingredients needed for this leftover spaghetti recipe:

  1. Cooked spaghetti
  2. Jarred marinara sauce
  3. Cooked and cooled meatballs (smaller meatballs work better). I used these Healthyish Baked Chicken meatballs
  4. Cheese – mozzarella and parmesan

How to make these baked spaghetti and meatball cups?

Step-1: Use cooked and cooled spaghetti – Cook spaghetti in salted, boiling water until al dente. Drain and immediately rinse with cold water (this will prevent it from sticking to each other). Let cool to room temperature or can be stored in the refrigerator.

Step-2: Toss spaghetti with egg, marinara sauce and cheese.

Step-3: Snuggle them into muffin cups with indentation in the middle for a meatball.

Step-4: Place a meatball in the middle

Step-5: Spoon some sauce over it

Step-6: Sprinkle some (actually a LOT) of cheese on top.

Step-7: Bake and enjoy.

You might also love this baked bbq chicken meatballs with avocado

How to eat these spaghetti cups?

Eat them hot/warm with a side salad and garlic bread for dinner

Meal prep for the week – Make a batch over the weekend and store in the refrigerator <– pack into lunch boxes or at-home-lunch or snack for the kids. Warm in the microwave just before eating.

Can I make baked spaghetti nests without meatballs?

Of course! Pack the prepared spaghetti into the muffin pan (do not leave any indentation for the meatballs), top with marinara sauce, cheese and bake <—- A great leftover spaghetti recipe.

Can I make these with spaghetti with meat sauce or just marinara sauce already mixed in?

Again YES. Proceed as with making without meatballs and skip the sauce on top. Add cheese and proceed.

Can I make these with leftover spaghetti and meatballs? 

Seperate spaghetti and meatballs separately. Proceed with the recipe but skip the sauce topping. 

recipe with leftover spaghetti and meatballs

Keeping track of all the pasta recipes around here?

Instant Pot Pasta with Chicken Meat Sauce

Creamy Pesto Chicken Pasta

Instant Pot Pasta with Pesto Cream Sauce 

Creamy Instant Pot Mac and Cheese

Meatless Baked Ziti

Shrimp Pasta with Tomato Cream Sauce

Healthy Instant Pot Pasta with Tomato Cream sauce

Instant Pot Chicken Parmesan Pasta

or more pasta recipes

Print Recipe
4.58 from 7 votes

Baked Spaghetti and Meatball Cups

Fun, handheld, portable baked spaghetti and meatball cups with your leftovers!! Perfect for school lunch box, get-togethers, parties and even dinner. 
Cook Time25 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: baked spaghetti nests, leftover spaghetti and meatballs recipe, leftover spaghetti recipe, spaghetti and meatball cups, spaghetti cupcakes, spaghetti muffins
Servings: 12 cups
Author: Maria Doss

Ingredients

Instructions

  • Preheat oven to 375 degrees F. Liberally spray a 12-cup standard muffin pan with non-stick cooking spray and set aside. 
  • Toss cooked and cooled spaghetti (cold spaghetti from refrigerator works well too) with beaten egg, 1 cup shredded mozzarella, 1/4 cup parmesan and 1/4 to 1/2 cup marinara sauce ( I used 1/4 cup, since my kids are not huge fans of tomato sauce) together in a large bowl. 
    Portion into the muffin pan, packing each cup like a nest with some space in the middle to place meatball (refer pictures). 
  • Place a cooked meatball into each cup and spoon about 1-2 tablepsoons marinara sauce on top of each meatball. 
  • Liberally sprinkle remaining mozzarella and parmesan on top of each spaghetti and meatball cup. 
  • Bake for about 25 minutes, until the cheese is melted and top begins to get golden. 
  • Place pan on a wire rack to cool slightly before removing the cups. Run a butter knife around the edges to gently loosen and then remove each cup. 
  • Serve hot or warm or pack into lunch boxes. 

Notes

Can I make baked spaghetti nests without meatballs?

Of course! Pack the prepared spaghetti into the muffin pan (do not leave any indentation for the meatballs), top with marinara sauce, cheese and bake <—- A great leftover spaghetti recipe.

Can I make these with spaghetti with meat sauce or just marinara sauce already mixed in?

Again YES. Proceed as with making without meatballs and skip the sauce on top. Add cheese and proceed.
Can I make these with leftover spaghetti and meatballs? 
Seperate spaghetti and meatballs separately. Proceed with the recipe but skip the sauce topping. 

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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10 Comments

    1. Hi Molly, I tested this recipe both with and without a muffin liner. The spaghetti cups using a muffin liner didn’t crisp up and was a touch soggy whereas ones without the liners had a wonderful exterior. And, if the muffin pan is greased well on all sides and running a knife around each spaghetti cup to loosen, they come out without any resistance. Hope it helps:)

  1. These are amazing. Thank you for the awesome spin on leftover spaghetti. My boys love them and they are 20 and 23.

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