Spaghetti Cups (Easy Meatball Pasta Muffin Recipe)
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.
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Servings: 12
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 375°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.
