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. 

Course Main Course
Cuisine Italian
Cook Time 25 minutes
Total Time 25 minutes
Servings 12 cups
Author Maria Doss


  • 6 ounces spaghetti, cooked and cooled
  • 1 egg, whisked to combine
  • 2 and 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese, divided
  • 1 to 2 cups jarred marinara sauce, I used Prego, divided
  • 12 cooked meatballs, I used these Healthyish Baked Chicken Meatballs
  • chopped fresh basil leaves, for garnish


  1. Preheat oven to 375 degrees F. Liberally spray a 12-cup standard muffin pan with non-stick cooking spray and set aside. 

  2. 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). 

  3. Place a cooked meatball into each cup and spoon about 1-2 tablepsoons marinara sauce on top of each meatball. 

  4. Liberally sprinkle remaining mozzarella and parmesan on top of each spaghetti and meatball cup. 

  5. Bake for about 25 minutes, until the cheese is melted and top begins to get golden. 

  6. 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. 

  7. Serve hot or warm or pack into lunch boxes.