This is just a fun way to serve a meal, and because the pasta gets divided among the muffin tins, I found myself eating less pasta without missing it. A minor miracle. The easiest way to have this ready quickly is to use leftover pasta.
Prep Time: About 15 minutes
Cook time: 20 minutes
6 ounces cooked pasta
1 ounce grated Parmesan cheese, divided
8 ounces Laura’s Lean Beef 92% Lean Ground Beef
1/4 teaspoon garlic powder
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 tablespoon Italian seasoning bread crumbs
1/4 cup fresh parsley
4 canned plum tomatoes, mashed with a fork
2 ounces fresh mozzarella
2 tablespoons chopped fresh basil
1. Preheat oven to 400F. Lightly spray muffin tin with non-stick spray. Divide spaghetti evenly among 8 muffin tins. Sprinkle half the Parmesan cheese over the spaghetti “nests” in each tin. Place in oven until cheese melts, about 5 minutes.
2. While cheese melts onto pasta nests, mix ground beef with remaining Parmesan, garlic powder, onion, oregano, egg, bread crumbs and parsley. Remove muffin tin from oven. Divide meat mixture into 8 flattened meatballs (big enough to cover pasta in each tin). Place meatballs into tins on top of pasta. Top each with tomatoes, making sure to place about same amount of tomato on each meatball.
3. Slice mozzarella into 4 pieces. Cut each piece in half and place one piece on top of each sauced meatball. Place muffin tin into oven and bake 20 minutes.
4. Remove from oven. Let rest about 5 minutes. Sprinkle each meatball with fresh basil and serve immediately.
Nutrition Information per Serving (2 pasta “nests” as prepared):
Calories 250; Calories from Fat 98 (39% from Fat); Fat 11g; Saturated Fat 5g; Cholesterol 97mg; Sodium 385mg; Carbohydrate 18g; Fiber 1g; Protein 21g; Vitamin A 12%; Vitamin C 23%; Calcium 13%; Iron 22%.