MUFFIN-STYLE SPAGHETTI & MEATBALLS
All the saucy, cheesy goodness of spaghetti & meatballs in a perfectly poppable bite. A fun, easy win for school lunches, on-the-go practice days and game nights. Because everything tastes better in a little nest.
Prep Time:
10 min
Cook Time:
15 min
Servings:
12
Sauce:
Francesco Rinaldi Signature Sweet
Ingredients:
- 1 lb/box spaghetti, cooked al dente and cooled. This is also a great leftover spaghetti recipe!
1 egg, whisked
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan or Pecorino Romano cheese
1 to 2 cups Francesco Rinaldi Signature Sweet sauce, divided (or any of our delicious sauces)
12 cooked meatballs, we used homemade, but you could use frozen or even leftover.
Directions:
- Preheat oven to 375 degrees. Liberally spray a 12-cup muffin pan with non-stick cooking spray and set aside.
- Toss cooked and cooled spaghetti with beaten egg, 1 cup shredded mozzarella, ¼ cup parmesan and ½ cup sauce together in a large bowl.
- Portion into the muffin pan, packing each cup tightly like a nest with some space in the middle to place meatball.
- Place a cooked meatball into each cup and spoon about 1-2 tablespoons sauce on top.
- Sprinkle remaining mozzarella and parmesan on top of each cup.
- Bake for about 25 minutes, until the cheese is melted and top begins to get golden.
- Cool pan slightly before removing the cups. Run a butter knife around the edges to gently loosen.
Serve warm or just as yummy saved for later packed into lunch boxes.
Can you make muffin-style spaghetti nests without meatballs?
Sure! Pack the prepared spaghetti into the muffin pan, just don't leave an indentation for the meatballs, top with sauce, cheese and bake.
