Cup O' Getti
Spaghetti and Meatballs rank high on the list of all-time comfort foods. But you may not always want a big, heavy plate. This Cup o’ Getti recipe solves the problem by turning Spaghetti and Meatballs into finger food. And while you’re snacking, make extra to share. Cost-wise, you’re in the green. You only need meatballs, parmesan cheese, pasta sauce, and an optional egg. Note: It does not matter what type of mini meatballs or spaghetti you use. Go with what you know and like. Additionally, if you have leftover spaghetti noodles, you can use them instead of preparing fresh. You’ll need about four cups.Finally, since most spaghetti packages are 16 oz, you’ll have to eye the amount you boil up.
Ingredients
- 6 oz spaghetti noodles (dry)
- Salt
- 1 ½ tbsp Extra Virgin Olive Oil
- 1 egg (optional)
- Spray cooking oil
- 1 ½ freshly grated parmesan
- 1 ½ cups pasta sauce
- Italian seasoning blend
- 12 min meatballs (precooked)
Instructions
- Set your oven to 375F.
- Grease a nonstick muffin pan using the spray cooking oil.
- Bring a large pot of water with a pinch of salt to a full rolling boil.
- Cook the pasta aldente, per the package’s instructions.
- Using a large sieve or strainer, drain the spaghetti.
- Put the noodles into a bowl with the olive oil and the egg (pre-beaten).
- Coat the noodles thoroughly, then place them in the refrigerator for 15 minutes.
- Take small amounts of the noodles, placing them in each cup so they look like a nest.
- Put 1 tbsp into the cup with a very light sprinkle of Italian herbs.
- Put one meatball in the center of each nest.
- Cover each meatball with a tbsp of pasta sauce, followed by a topping of parmesan (mozzarella is pleasing, too).
- Bake for 20 minutes.
- Remove from the heat, and let them cool for 10 minutes.
- Serve warm.