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
Servings: 12 cups
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.
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.