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Mini Spaghetti and Meatball Cups

Mini Spaghetti and Meatball Cups

Prep time 20 minutes
Cook time 35 minutes
Makes 8 servings


  • ⅓ (16-oz) pkg thin spaghetti
  • 1 cup marinara sauce
  • 24 frozen mini or bite-size meatballs
  • cooking spray
  • 2 large eggs
  • ½ cup part-skim shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese, divided


1. Preheat oven to 350°F. Break the spaghetti strands into thirds. Cook according to package directions, draining 1 minute 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 minutes, until meatballs are hot in centers, 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 Tbsps 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 minutes, until golden brown around.

5. Remove spaghetti cups from muffin pan and arrange on a large serving platter. Spoon 1 meatball into each nest. Garnish with remaining 2 Tbsps Parmesan.