6 years ago

Muffin Tin Spaghetti Pies

A fun twist on traditional spaghetti dinner that your whole family will love!

6 servings
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)


  1.  Heat oven to 350 F.
  2. Spray twelve 2 ½-inch muffin cups with cooking spray.
  3. In a large bowl combine egg, Parmesan cheese and milk. Stir in cooked and drained pasta.
  4. Divide spaghetti evenly among muffin tins. Using the back of a spoon, press mixture onto bottoms and slightly up sides of muffin cups.
  5. Place one meatball in each spaghetti-lined cup. Spoon pasta sauce evenly over meatballs.
  6. Bake for 15 minutes.
  7. 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 & Gardens