Description
Mini spaghetti cups baked with hearty beef Bolognese sauce and melty cheese – a portable twist on an Italian classic.
Ingredients
– 8 oz cooked spaghetti (al dente, cooled)
– 1 tbsp olive oil
– 2 cups Bolognese sauce (homemade or jarred, made with beef instead of pork)
– 1 egg
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 tsp garlic powder (optional)
– Fresh parsley for garnish (optional)
Instructions
- – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Â – Toss cooled spaghetti with olive oil in a large bowl.
- Â – Mix in Bolognese sauce until pasta is well coated.
- Â – Beat egg and combine with spaghetti mixture along with half the mozzarella and all of the Parmesan cheese.
- Â – Use tongs or a fork to twirl portions into muffin cups and press down lightly.
- Â – Top each with remaining mozzarella.
- Â – Bake for 20 minutes until cheese is bubbly and edges are crisp.
- Â – Let cool for 5 minutes, then gently remove from tin.
- Â – Garnish with parsley if desired and serve warm.
Notes
These reheat beautifully and are freezer-friendly for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American