Print Recipe
5 from 3 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
Servings: 12 cups
Author: Maria Doss



  • 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.