Kids

Mini Spaghetti and Meatball Cups

These little pasta cups bake spaghetti and tender meatballs together in a muffin tin so kids can hold them easily. The tomato sauce keeps the noodles moist, and the melted cheese on top adds a soft, savory finish.

Ingredients

• thin spaghetti6 oz
• ground beef1/2 lb
• breadcrumbs1/4 cup
• egg1
• grated Parmesan cheese1/4 cup
• garlic powder1/2 tsp
• dried oregano1/2 tsp
• salt1/2 tsp
• black pepper1/4 tsp
• olive oil1 tbsp
• marinara sauce1 1/2 cups
• mozzarella cheese, shredded1 cup
• fresh parsley, chopped1 tbsp

Method

1. Preheat the oven to 375°F and lightly grease 6 cups of a muffin tin.
2. Bring a pot of salted water to a boil and cook the spaghetti until just tender, then drain well.
3. In a bowl, mix the ground beef, breadcrumbs, egg, Parmesan, garlic powder, oregano, salt, and black pepper until combined, then shape into 6 small meatballs.
4. Heat the olive oil in a skillet over medium heat and brown the meatballs on all sides for 3 to 4 minutes; they do not need to be cooked through.
5. Warm the marinara sauce in the skillet, add the meatballs, and simmer for 5 minutes.
6. Stir half of the sauce into the drained spaghetti, then twirl the noodles into the muffin cups, dividing them evenly.
7. Place one meatball on top of each spaghetti nest, spoon over the remaining sauce, and sprinkle with mozzarella.
8. Bake for 10 to 12 minutes, until the cheese is melted and the cups are hot through.
9. Let the cups cool for 5 minutes, then loosen with a spoon and serve warm with parsley on top.