Spaghetti and Meatball Cups

Spaghetti and Meatball Cups

(4-6 servings)

Ingredients:

4 oz. Thin Spaghetti, broken in half and cooked

1 large Fresh Egg, lightly beaten

1/3 cup Parmesan Cheese, grated

1 tbsp. Milk

1 pkg. (12 oz.) Refrigerated Cooked Meatballs

1¼ cups Pasta Sauce (your choice)

½ cup Mozzarella Cheese, shredded

Directions:

In a large bowl, combine the egg, grated cheese and milk.  Stir in the cooked pasta.  Spray a 12-hole muffin pan and divide spaghetti mixture into cups using the back of a spoon to press the mixture into cup and slightly up the sides.  Add a meatball to each and divide pasta sauce equally over meatballs.  Place in a pre-heated 350-degree oven for 15 minutes.  Sprinkle with shredded cheese and bake 2 minutes longer or until cheese has melted.  Cool muffin pan on a wire rack for 5 minutes before removing each cup to a serving platter.  Have extra warm pasta sauce to serve with them.  Figure 2 or 3 per person for dinner.

Note:               You can make your own meatballs for this recipe.  Just keep them to 1-1½ oz. in size.

Ideas for Future Efforts

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