Baked spaghetti makes a weekly rotation in our house.
Besides being a family favorite, it's quick and easy to make.
Since I am focusing on small bites, I thought to myself...why not take that baked spaghetti recipe and cook it in a muffin pan? How did it turn out? Check this out...
Spaghetti Muffins are so fun!
Serve a large salad and a couple of Spaghetti Muffins to make a meal.
Perfect portion control and just right for a quick weeknight meal!
I may never go back to a 9 x 13 pan again!
adapted from Treasure in an Earthen Vessel
Ingredients to make 18:
4 cups of cooked vermacelli noodles
1/3 cup melted butter
1/2 cup Parmesan cheese, grated
3/4 cup low fat ricotta cheese
1/4 cup Parmesan cheese, grated
2 cups spaghetti sauce
8 oz mozzarella cheese, shredded
2 oz fresh, shredded Parmesan cheese
nonstick cooking spray
Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray. In a bowl, mix together cooked vermacelli and butter. In another bowl, whisk eggs. Add the1/2 cup Parmesan cheese to the eggs. Mix until completely incorporated. Pour the egg mixture into the noodle mixture. Mix well. Divide up the noodle mixture among the muffin cups. Press the noodles to form a "nest" in the center of each.
Mix together ricotta cheese with 1/4 cup Parmesan cheese. Spoon the mixture into the center of each noodle nest. Divide the spaghetti sauce among the spaghetti muffins, pouring into each muffin cup. Top with shredded mozzarella and shredded, fresh Parmesan cheese. Bake in a 350 degree oven for 20-25 minutes. Serve.
Don't ya just want to dig in?
Food should not only be delicious, but fun too!
I'm thinking that the kiddos in your family will love Spaghetti Muffins, don't you?
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