Muffin Tin Spaghetti Pies
twist on traditional spaghetti dinner that your whole family will love!
Preparation time: 40 minutes, including pasta cook time
- 4 ounces thin spaghetti, broken in half and
cooked according to package directions
- 1 egg, lightly beaten
- ⅓ cup grated Parmesan cheese
- 1 tablespoon milk
- 12 frozen meatballs
- 1 ¼ cups Lunds & Byerlys Pasta Sauce
- ½ cup shredded mozzarella cheese (2 ounces)
Heat oven to 350 F.
Spray twelve 2 ½-inch
muffin cups with cooking spray.
In a large bowl combine
egg, Parmesan cheese and milk. Stir in cooked and drained pasta.
Divide spaghetti evenly
among muffin tins. Using the back of a spoon, press mixture onto bottoms and
slightly up sides of muffin cups.
Place one meatball in
each spaghetti-lined cup. Spoon pasta sauce evenly over meatballs.
Bake for 15 minutes.
Sprinkle with cheese and
bake 2 minutes more or until meatballs are hot and cheese is melted. Remove
from muffin tin and let cool on a wire rack for 5 minutes. Serve.
Recipe inspired by Better Homes