Today I thought I’d share one of my boys’ favorite recipes – Spaghetti & Meatball Cups. This is really just an mini version of my Spaghetti Pie. It’s more fun that your standard spaghetti and meatballs and really doesn’t take too much more effort.
My boys actually prefer this one with turkey meatballs. I think the texture works better with the creamy ricotta and pasta. Whenever I make meatballs, I try to make a double batch just for recipes like these. If you have your meatballs ready this recipe comes together in no time flat.
Another thing I love about this recipe is that it’s a great way to use up leftover pasta. So next time you want to break away from your boring spaghetti, try this one out.
This recipe is part of the Publix Menu Plan 10/29. Here are the other recipes that I shared –
- [u]Meatballs[/u]
- 20 oz ground turkey
- 3/4 cup panko bread crumbs
- 1 egg, beaten
- 1 small onion, finely chopped
- 1 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon grated parmesan cheese
- [u]Spaghetti Cups[/u]
- 2 eggs, beaten
- 1/4 cup grated parmesan cheese
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup prepared spaghetti sauce
- 8 oz spaghetti, cooked according to package directions
- Preheat oven to 375º
- Combine all meatball ingredients in a large bowl and mix until combined.
- Form 1 inch meatballs and place on a baking sheet (I usually place mine on a baking rack lightly coated with cooking spray and then place on the baking sheet).
- Bake for 25 minutes or until cooked through.
- While the meatballs are cooking, mix the cooked pasta with the 2 eggs, 1/4 cup of parmesan cheese and mix until combined.
- Spray a muffin tin with cooking spray and then place about 1/3 cup of the prepared noodles in each cup. Gently push the pasta down and over to form a cup.
- Bake in a 375º oven for about 20 minutes.
- Remove from oven and place about a tablespoon of ricotta in the cooked pasta cup.
- Top with a meatball, a tablespoon of pasta sauce and then sprinkle with mozzarella cheese.
- Place back in the oven for 10 – 15 minutes until heated through.
- Serve while warm.
