Spaghetti Cups
These spaghetti cups are the kind of dinner idea that sounds almost too fun to be a real weeknight meal and then you make them and realize they’re also genuinely delicious. Marinara-coated spaghetti twirled into a muffin tin into little pasta nests, a meatball pressed into the center of each one, more marinara spooned on top, mozzarella piled over everything, and baked until the cheese is bubbly and the pasta edges have crisped up into an actual cup shape. My kids lose their minds for these every single time and honestly so do I!
A Quick Look At The Recipe
- Recipe Name: Spaghetti Cups (Easy Meatball Pasta Muffin Recipe)
- Main Ingredients: spaghetti or angel hair pasta, marinara sauce, or homemade meatballs, mozzarella cheese, Italian seasoning
- Why You'll Love It: These spaghetti cups twirl marinara-coated pasta into a muffin tin with a meatball in the center, top with mozzarella, and bake until the cheese is bubbly and the pasta edges crisp into fun individual pasta cups.
They work as a fun weeknight dinner, a party appetizer, an after-school snack, or a game day situation where you want something that looks impressive without any real effort. The whole thing comes together in about 35 minutes and the muffin tin does all the work of forming the cups for you.
Ingredients Needed
The Pasta
Spaghetti or angel hair cooked and drained then tossed with half the jar of marinara and Italian seasoning before it goes into the muffin tin. Angel hair produces tighter, neater nests. Spaghetti works equally well with slightly chunkier nests.
The Meatballs
Twelve frozen or homemade meatballs, one per cup. Frozen meatballs thawed before baking are the ultimate shortcut here and they work beautifully. Homemade meatballs are excellent if you have them.
The Sauce and Cheese
The remaining marinara spooned over each meatball after it’s nestled into the pasta. Shredded mozzarella piled generously over the top melts into a bubbly golden layer that holds everything together and makes every cup look like it came from an Italian restaurant.
How to Make Spaghetti Cups
1
Cook the pasta according to package directions and drain well. Return to the pot and add half the jar of marinara and a sprinkle of Italian seasoning. Stir and cook together over low heat for about 5 minutes until the pasta has absorbed the sauce.
2
Preheat the oven to 375Ā°F. Spray a 12-cup muffin tin very generously with cooking spray. Using a fork or tongs twirl a portion of the sauced pasta into each muffin cup forming a nest with a slight well in the center where the meatball will sit.
3
Press one meatball firmly into the center of each pasta nest. Spoon a small amount of the remaining marinara over each meatball. Top each cup generously with shredded mozzarella and a small pinch of Italian seasoning.
4
Bake at 375Ā°F for 15 to 20 minutes until the cheese is fully melted and bubbly and the pasta edges around the sides of each cup have crisped and set.
5
Let cool in the muffin tin for 5 minutes before carefully removing each cup with a spoon or small spatula. Serve with extra marinara alongside for dipping.
Storing and Reheating
Store in a sealed airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350Ā°F for 4 to 5 minutes to restore the slightly crispy pasta edges. The oven at 350Ā°F for 8 to 10 minutes also works well. The microwave works in 30-second intervals but softens the pasta cup significantly. These are best eaten fresh and the texture on day one is noticeably better than reheated.
Spaghetti Cups (Easy Meatball Pasta Muffin Recipe)
Ingredients
- 2 cups spaghetti or angel hair pasta cooked and drained
- 1 jar marinara sauce 24 oz
- 12 frozen or homemade meatballs thawed
- 1 cup mozzarella cheese Shredded
- Italian seasoning to taste
Instructions
- Cook the pasta according to package directions. Drain well.
- Add the cooked pasta back to the pot with half the jar of marinara and a sprinkle of Italian seasoning. Stir and let cook together over low heat for about 5 minutes so the pasta absorbs the sauce.
- Preheat the oven to 375Ā°F. Spray a 12-cup muffin tin generously with non-stick cooking spray.
- Using a fork or tongs, twirl a portion of the sauced pasta into each muffin cup forming a nest shape with a slight well in the center.
- Press one meatball into the center of each pasta nest. Spoon a little extra marinara over each meatball. Top generously with shredded mozzarella and a pinch of Italian seasoning.
- Bake for 15 to 20 minutes until the cheese is melted and bubbly and the pasta edges have crisped up and set into their cup shape.
- Let cool in the pan for 5 minutes before removing with a spoon or small spatula. Serve with extra marinara for dipping.
