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Easy Spaghetti Meatball Cups

Treat yourself to these convenient no-fork spaghetti meatball cups, perfect for gatherings or meals on the go.
4
30 min
TOTAL TIME
298
CALORIES
$1.52
PER SERVING
Easy Spaghetti Meatball Cups
Ingredients
10 INGREDIENTS
12 SERVINGS
Spaghetti
12 oz spaghetti
Eggs
3 large eggs
Shredded Mozzarella
1 1/2 cups shredded mozzarella
Cooking Spray
cooking spray
Kosher Salt
1 tsp kosher salt
Italian Meatballs
1 lb italian meatballs
cooked
Marinara
3 cups marinara
divided
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Fresh Parsley
fresh parsley
chopped, for garnish
Grated Parmesan
3/4 cup grated parmesan
divided
Directions
8 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
Cook spaghetti until al dente, 8-9 minutes, then drain and rinse under cold water.
3
In a large bowl, whisk 3 eggs. Add the cooled spaghetti, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara. Toss to combine.
4
Spray a muffin tin with cooking spray and press the spaghetti mixture into each cup, creating a well in the center.
5
Bake the spaghetti cups for 15 minutes or until they're set.
6
While the spaghetti cups are baking, heat the store-bought meatballs in a large skillet with the remaining 2 cups marinara, simmering for 5 minutes.
7
Season the meatball sauce with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
8
Place one meatball in each spaghetti cup, pour a spoonful of marinara sauce on top, and garnish with chopped parsley and the remaining 1/4 cup grated Parmesan.
Health Info
Macros
32g
CARBS
11g
FAT
15g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?