Spaghetti Cupcakes with Meatballs
Italian Salad
Ingredients
- 4-oz pkg spaghetti
- 1 (24-oz) can pasta sauce, divided
- ½ cup shredded Parmesan cheese
- 1 large egg, lightly beaten
- ½ (14-oz) pkg frozen meatballs, thawed
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Cook spaghetti according to package directions; drain, and place in a large bowl.
- Add ¼ cup pasta sauce, Parmesan, and beaten egg; toss to combine.
- Divide pasta mixture among 6 wells of a lightly greased 12-cup muffin pan, pressing down gently.
- Place 1 meatball in the center of each muffin cup over spaghetti mixture.
- Spoon about 1 Tbsp pasta sauce over each meatball and sprinkle with cheese.
- Bake 25 to 30 minutes or until lightly browned.
- Let cool in pans 5 minutes before serving. Heat extra sauce and use for dipping, if desired.
Side Dish Ingredients
- 2 cups salad lettuce
- 2 Roma tomatoes, diced
- 1 cup chopped seedless cucumber
- ¼ cup Italian dressing
Side Dish Instructions
- Toss greens with tomatoes, cucumber, and vinaigrette; season, if desired.
- Bake bread according to package directions.
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