Bolognese Spaghetti Bake Muffin Cups Recipe
These Bolognese Spaghetti Bake Muffin Cups are a delightful twist on traditional spaghetti, combining all the flavors in a convenient, handheld form.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffin cups (4 servings)
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Spaghetti Nests:
8 ounces spaghetti broken in half, 1 tablespoon olive oil
Bolognese Sauce:
1 pound ground beef or ground turkey, 1 small onion finely chopped, 2 cloves garlic minced, 1 can (15 ounces) tomato sauce, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional)
Additional:
1 large egg beaten, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, fresh basil or parsley chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Cook spaghetti: Cook the spaghetti until al dente, then toss with olive oil.
- Prepare Bolognese: Cook ground beef with onion, add garlic, tomato sauce, tomato paste, seasonings, and simmer.
- Mix spaghetti: Combine cooked spaghetti, egg, and Parmesan cheese.
- Assemble: Divide spaghetti mixture into muffin cups, top with Bolognese sauce and mozzarella.
- Bake: Bake for 20 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat in the oven or microwave before serving.
- Substitute ground chicken or sausage for the beef if desired.
Nutrition
- Serving Size: 3 muffin cups
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
