Description
These Bolognese Spaghetti Bake Muffin Cups are a fun twist on traditional spaghetti, baked in individual portions for easy serving and portion control. Perfect for meal prep or a kid-friendly lunch option.
Ingredients
Scale
Spaghetti:
- 8 ounces spaghetti, broken in half
Meat Sauce:
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground pork (or use all beef)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup marinara or bolognese sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Other Ingredients:
- 1 egg, beaten
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh basil or parsley (optional)
- Nonstick spray or butter for greasing
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Cook Spaghetti: Cook spaghetti in salted boiling water until al dente, drain, and toss with olive oil.
- Prepare Meat Sauce: Brown ground beef and pork with onion, add garlic, marinara/bolognese sauce, seasoning, salt, and pepper. Simmer, then remove from heat.
- Combine Ingredients: In a bowl, mix cooked spaghetti, beaten egg, Parmesan, and half of the mozzarella.
- Assemble: Divide spaghetti mixture among muffin cups, create nests, spoon in meat sauce, top with remaining mozzarella.
- Bake: Bake for 20-25 minutes until golden and bubbly.
- Serve: Let cool, garnish with basil or parsley if desired.
Notes
- Great for meal prep or kids’ lunches.
- Use gluten-free pasta if needed.
- Add chopped veggies like mushrooms or zucchini to the sauce for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 50mg
