Mini Spaghetti Pies


For the bowls

8- oz spaghetti

⅓ cup butter melted

2 large eggs whisked

½ cup grated parmesan cheese

For the filling

¾ cup cottage cheese

¼ cup parmesan cheese

1 Tbsp dried parsley

For the sauce

1 lb ground beef or ground turkey

1 (1-oz) packet taco seasoning

1 (10-oz) can diced tomatoes and green chiles, undrained

¼ cup water

2 cups spaghetti sauce

1 cup shredded cheese

Preheat oven to 350, then spray a 12-cup muffin pan with cooking spray and set aside.

Cook spaghetti according to package directions, then drain and put in bowl.

Stir spaghetti and butter, then add whisked eggs and 1/2 cup parmesan cheese.

Toss to coat, making sure all pasta is coated.

Divide spaghetti into 12 muffin cups and press down into cups.

While pasta is cooking, brown ground beef in skillet.

Drain fat, then add taco seasoning, diced tomatoes, and green chilies and water.

Simmer for 5 minutes, then remove from heat and stir in spaghetti sauce and set aside.

Mix together cottage cheese, 1/4 cup parmesan cheese, and dried parsley.

Sprinkle cheese mixture over spaghetti.

Top each spaghetti muffin with sauce (you may have some leftover).

Top with shredded cheddar cheese.

Bake 30 minutes, until cheese is lightly brown.

Serve with any leftover sauce.
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