Ingredients
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1/3 (16 oz) pkg thin spaghetti
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1 cup marinara sauce
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24 frozen mini or bite-size meatballs
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Cooking spray
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2 large eggs
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1/2 cup part-skim shredded mozzarella cheese
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1/4 cup grated Parmesan cheese, divided
Steps
1
Preheat oven to 350°F. Break the spaghetti strands into thirds. Cook according to package directions, draining 1 min. before al dente. Drain and rinse with cold water.
2
Meanwhile, in a 2-qt saucepot, heat the marinara sauce to a simmer on medium-high. Stir in the meatballs and reduce heat to low. Cover and simmer 20 min., until meatballs are heated through, stirring occasionally.
3
Coat 24-cup mini muffin pan with cooking spray. In a medium bowl, beat the eggs. Stir in the mozzarella and 2 tbsp Parmesan. Season with salt and pepper. Add the cooked spaghetti and toss until well combined.
4
Divide spaghetti mixture among mini muffin cups. Press spaghetti down in centers and up sides to form cup. Bake 15 min., until golden brown around edges.
5
Remove spaghetti cups from muffin pan and arrange on a large serving platter. Spoon 1 meatball into each cup. Garnish with remaining 2 tbsp Parmesan.
Comments
To make the spaghetti cups ahead, cool baked cups, then refrigerate in an airtight container up to 1 day. Reheat cups on a baking sheet in a 350°F oven until warm