Spaghetti and Meatball Cups [recipe]

Here’s another one from the book-themed baby shower, titled “cloudy with a chance of spaghetti and meatballs.” I wanted to make them into individual “cups” so the guests wouldn’t have to worry about the potential mess from picking up pasta from a big bowl, plus it really classes up this ordinary and common dish. These spaghetti cups will be a big hit at your NYE party, or any other celebrations!

spaghetti and meatball cups 3

To save time, you can use your favorite brand of store-bought meatballs – I like the trusty Aidells. And if you don’t have time to make tomato sauce from scratch, use a good quality jarred sauce that is not too watery. People will be ogling over the cute and dainty cups and no one will care if you use store-bought sauce and meatballs.

Spaghetti and Meatball Cups

Recipe adapted from Spaceships and Laser Beams & Emily Bites

Yields ~12 cups

Ingredients

  • ~12 meatballs
  • 1 small jar Marinara Sauce
  • 8 oz Spaghetti, regular or thin, broken into 3 inch pieces
  • 1/4 cup shredded or grated Parmesan Cheese
  • 1/4 cup shredded Mozzarella Cheese
  • 2 egg whites
  • Extra Mozzarella or Parmesan cheese, to garnish (optional)
  • Parsley or basil, to garnish (optional)

Directions

  • If the meatballs you are using are raw- thaw and brown them according to the instructions on the packaging. They do not need to be fully cooked yet.
  • In a large sauce pan, add your browned meatballs to the jar of marinara sauce. Allow to cook COVERED in sauce over medium heat for about 20 minutes, stirring very gently a couple of times.
  • While meatballs are cooking in sauce, you can start on your pasta. Bring a large pot of water to a boil, and cook your broken pieces of spaghetti for 8-10 minutes (or as the allotted time states on the package). Drain the spaghetti, run under cold water until cool. The noodle shouldn’t be too hot to handle.
  • Preheat your oven to 400 degrees.
  • In a medium sized bowl whisk your egg whites together, and then add to cool pasta. Stir in mozzarella and Parmesan cheeses until combined.
  • Lightly spray a 12 cup muffin pan (or a mini pan if you want smaller portions to go a long way) with cooking spray, and place 1/3 cup of spaghetti mixture to each cup in the pan. Press down on the center and up the sides of the spaghetti with your fingers, forming a “bowl”.
  • Place in oven and bake for 15 minutes at 400 degrees.
  • When spaghetti cups are finished baking, allow to cool for a minute or so, and remove them onto your serving plate with a fork. When you are ready to serve them to your guests, add a tablespoon (or a teaspoon if using mini cups) of Marinara sauce (from Meatballs), then add a meatball and garnish with cheese and herb.

spaghetti and meatball cups 1
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These will be great topped with roasted squashes and peppers, making it vegetarian friendly.

spaghetti and meatball cups 4

Get in my belly!

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8 thoughts on “Spaghetti and Meatball Cups [recipe]

  1. Fabulous idea! I agree that there are so many ways you could use the nests! (Isn’t there a Chinese dish that makes use of noodle nests?)

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