It’s no secret that I like pasta.
Wait, scratch that, I looooove pasta with all my heart, soul and stomach. So when I came across a spaghetti and meatballs appetizer dish, I was in before you can say “Eat!”
is responsible for inspiring these delightful spaghetti and meatball cups. I knew Stephanie’s easy to follow recipe would have me close to spaghetti and meatball heaven in no time. Now it’s your turn!
The first step for this recipe is to boil pasta like you would any other. Make sure it’s perfectly al dente because it is going to bake in the oven later.
Once the pasta has been cooked perfectly, drain and run cold water over it to cool it down quicker. Crack the eggs in a bowl and add the pasta, Muir Glen marinara sauce and Parmesan cheese. Mix together. While all this is going on, preheat your oven to 350F and cook your meatballs (frozen or homemade). Combine your meatballs with marinara sauce.
Spray a cupcake tin thoroughly. Twirl the spaghetti on your fork like you you’re putting a big ole bite in your mouth, but this time plop the bottom of the fork down in the cupcake pan’s cavity and let it slide off your fork. It will make a little spaghetti nest with the perfect spot to rest your meatball before serving. Fill the cups about 3/4 of the way.
Bake for 20 minutes and let cool for a few minutes. Gently loosen the spaghetti cups from the bottom of the pan and top with a meatball, marinara sauce, Parmesan cheese and basil for garnish. Serve in miniature bowls for an attractive presentation.
You can even make these in mini muffin tins to make a pop-in-your-mouth bite to die for!
I’m adding these Spaghetti and Meatball Cups
to my vat of pasta recipes - you can never have too many! Now, “Mangia!”