Gluten-Free Spaghetti Meatball Cups
Baked spaghetti cups made with gluten-free spaghetti, marinara sauce, mozzarella, and precooked meatballs, portioned in a muffin tin for easy serving and packing.
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Ingredients
- pasta 12 ounces
- egg 1 large piece
- salt 0.5 teaspoons
- ground black pepper 0.25 teaspoons
- mozzarella 1 cup
- marinara sauce 1 cup
- meatball 12 pieces
Tools
- oven
- bowl
Instructions
- Cook the spaghetti according to the package instructions.
- Preheat the oven to 190°C (375°F) and prepare a muffin tin.
- In a bowl, mix the cooked spaghetti with half of the mozzarella, the egg, salt, and black pepper. Divide the mixture among 12 muffin cups, pressing it down to fit.
- Top each spaghetti cup with a spoonful of marinara sauce, sprinkle with the remaining mozzarella, and place a meatball on top.
- Bake until heated through and set.
Serving suggestions
Serve right away, or reheat and pack hot in a thermos for school lunch.
Storage suggestions
Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave until hot; if frozen, reheat straight from the freezer until hot.
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