Spaghetti muffins make a fantastic weeknight dinner since they're quick and easy to make and kids love them! Made with spaghetti noodles, gooey mozzarella cheese, savory meatballs and tomato sauce, these muffins pack all the flavors of spaghetti night into cute little handheld portions.
This was inspired by these pepperoni pizza grilled cheese sandwiches, one of my kids' favorite meals. It pairs well with these pizza dough breadsticks, especially if you're having the kids help with the meal prep since they're both fun and easy to make.
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Here is why this spaghetti muffin recipe is amazing:
- It's easy and fun to make with the kids! This is the perfect recipe for little helpers to assist with so it's a great opportunity for teaching basic kitchen skills.
- It's perfect for busy evenings since the spaghetti and meatball cups take less than 30 minutes to prepare and bake.
- These compact meals are kid friendly and easy to eat. They're perfectly sized for little hands and are full of ingredients kids love.
- Leftovers are a welcome and easy addition to your child's lunch box the next day!
Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Spaghetti noodles
- Shredded mozzarella cheese
- Grated parmesan cheese
- Eggs
- Spaghetti sauce
- Frozen meatballs
Substitutions
These muffin tin spaghetti nests are easy to customize based on your own preferences. Here are some easy substitutions you can make to tailor them to your own taste.
- Use whole wheat spaghetti or noodles made with beans, rice or vegetables to create a healthier version.
- You can use freshly grated parmesan if you have the time and appreciate the fresher flavor and better melting ability of fresh parmesan.
- Choose your favorite spaghetti sauce or marinara sauce to get the flavor you like best! Feel free to add in dried basil, oregano and/or garlic powder too.
- We use frozen meatballs for the convenience, but feel free to make homemade meatballs if you prefer.
How to make spaghetti muffins
Before you begin, start a pot of boiling water with a teaspoon of salt added (for the noodles) and preheat your oven to 400°F.
Step 1: Cook the spaghetti
Add the noodles to the pot of boiling water. Cook until the noodles are al dente. Then drain the water and rinse the noodles in cold water.
Step 2: Combine ingredients
Next, transfer the cooked spaghetti noodles to a large bowl. Add the eggs, cheeses, and one cup of the sauce. Stir well to combine the ingredients.
Step 3: Make muffins
Spray two muffin tins with non-stick spray, then add a scoop of the spaghetti mixture to each cup. Use a small glass to press down on each scoop to create a well.
Put the muffin pans in the oven and bake for 15 minutes.
Step 4: Prepare the meatballs
While the spaghetti cups are baking, cook the meatballs according to the package directions and heat the remaining sauce in a saucepan over medium heat.
When the sauce is hot, turn off the heat and add the meatballs to the sauce. Stir to combine.
Step 5: Finish
Using a large spoon, add a meatball with a generous portion of sauce to each spaghetti cup.
Top with a sprinkle of mozzarella cheese and/or grated parmesan. If you want, you can add some parsley too for color. Serve with extra sauce for dipping.
How to store baked spaghetti cups
Store spaghetti muffins in an airtight container. Tupperware, glass food storage containers, or ziplock bags work well for storage. Make sure to push out as much air as possible before sealing to retain freshness.
Refrigerate leftover spaghetti muffins for up to 3-4 days. The chilled environment will keep the muffins fresh. Let them come to room temperature before eating as this improves the texture.
Frozen spaghetti muffins can last for 2-3 months in an airtight freezer safe container or bag. Make sure to label the leftovers with the date they were prepared before freezing. To reheat straight from frozen, let them thaw slightly and then pop them in a 350°F oven for 10 minutes.
Storage Tips
Let the spaghetti muffins cool completely before storing. This will help prevent condensation which can make them mushy.
If storing spaghetti muffins more than a day or two, consider putting a piece of paper towel in the bottom of the container to absorb any moisture. Replace the paper towel if it gets wet.
How to reheat leftover spaghetti muffins
Oven Method: Preheat oven to 350°F. Place foil or a baking sheet on the rack below to catch any drips. Arrange muffins on an oven-safe plate or baking dish and bake for 10-15 minutes, until heated through.
Microwave Method: Microwave spaghetti muffins on a microwave-safe plate for 30 seconds to 1 minute at a time, checking and rotating periodically, until hot. The microwave can make the muffins rubbery so oven reheating is best when possible.
Toaster Oven Method: Place spaghetti muffins in a toaster oven at 350°F for 8-10 minutes if they have been refrigerated. Increase time to 15 minutes if starting from frozen.
Steaming Method: Place spaghetti muffins in a steamer basket over a pot of boiling water, cover, and steam for 7-10 minutes until heated through. The steam keeps them moist.
Frequently asked questions, answers and tips:
Yes, you can absolutely make spaghetti muffins with leftover spaghetti! Using leftovers is a great way to give this pasta a tasty second life.
The cooking method remains the same, but there are a few tweaks I'd recommend to get the best flavor and texture:
Give the spaghetti strands a rough chop after cooling so they distribute more evenly and bake up better. Cut into 2-3 inch pieces.
Because refrigerating pasta can make it dry, add an extra 1-2 tablespoons of milk or water to the muffin batter moisten it if needed.
If reheating refrigerated pasta, give it a quick rinse under hot water before chopping to rinse away some of the starch and prevent gumminess. Pat dry before using.
Yes, you can absolutely make vegetarian spaghetti muffins without the meatballs! Just leave them out of the ingredient list.
To compensate for the missing protein and flavor from omitting meatballs, I suggest adjusting the recipe as follows:
Increase the mozzarella by ½ cup to make the muffins nice and cheesy. This adds protein from the cheese.
For heartiness, mix in 1 cup cooked white or brown rice along with the spaghetti noodles. Whole grain rice gives it more staying power as a full meal.
Add extra veggies like chopped spinach or diced mushrooms. You can sauté these first for extra depth before mixing in.
For a nutritional boost, mix in some drained and rinsed canned beans like chickpeas or cannellini beans. They pair nicely with the tomato and cheese.
Yes, spaghetti muffins can certainly be made without the marinara or tomato sauce. The key would be adding seasonings and ingredients to make up for the lost flavor and moisture that the sauce otherwise provides.
Here are some tips for making tasty no-sauce spaghetti muffins:
Increase the mozzarella cheese to 1 1⁄2 cups. The extra creamy cheesy bites will make up for no sauce.
Mix in diced tomatoes. The juice from fresh tomatoes adds nice acidity. Drain canned diced tomatoes before adding.
Add a tablespoon or two of olive oil and white wine vinegar each. The oil keeps it moist while the vinegar brings out brightness.
Include sautéed vegetables like mushrooms, onions, zucchini and bell peppers for extra moisture and sweetness. Grated carrot is another great addition for color and moisture.
Tips
Here are some helpful pro tips for making amazing spaghetti muffins:
- Grease your muffin tin well - the muffins can be tricky to remove otherwise and may stick and break apart. Pan spray works great. You can also use muffin tin liners.
- Undercook the spaghetti slightly before mixing - it will finish cooking fully baked in the muffin tin. You still want a little bite left in the noodles.
- Pack the spaghetti tightly into each muffin cup before it bakes - this helps ensure the baked form holds together nicely.
- Sprinkle each spaghetti muffin with grated parmesan cheese before baking for a crispy, cheesy lid as they cook.
- Let muffins cool for 5 minutes before removing from pan - the carryover cooking makes them hold form better. Use a butter knife to nudge them out.
Spaghetti Muffins
Ingredients
- 12 ounces spaghetti noodles
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 2 eggs
- 2 ½ cups spaghetti sauce divided
- 24 ounce bag frozen meatballs
Instructions
- Preheat oven to 400 degrees.
- Cook spaghetti until al dente. Drain and rinse in cold water.
- In a large bowl, combine spaghetti, eggs, both cheeses, and 1 cup sauce. Mix well.
- Spray muffin pans with cooking spray or add liners to each cup. Add a scoop of spaghetti mixture to each cup.
- Using a shot glass, press firmly down on spaghetti in each cup to create a well.
- Bake until set (about 15 minutes).
- While spaghetti cups bake, cook meatballs according to package directions.
- In a saucepan over medium heat, add remaining 1 ½ cups of sauce and heat until hot. Remove from heat, add meatballs and stir to combine.
- Add a a meatball with sauce to each spaghetti cup.
- Top each muffin with extra cheese.
Notes
- Grease your muffin tin well - the muffins can be tricky to remove otherwise and may stick and break apart. Pan spray works great. You can also use muffin tin liners.
- Undercook the spaghetti slightly before mixing - it will finish cooking fully baked in the muffin tin. You still want a little bite left in the noodles.
- Pack the spaghetti tightly into each muffin cup before it bakes - this helps ensure the baked form holds together nicely.
- Sprinkle each spaghetti muffin with grated parmesan cheese before baking for a crispy, cheesy lid as they cook.
- Let muffins cool for 5 minutes before removing from pan - the carryover cooking makes them hold form better. Use a thin knife to nudge them out.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Corinne
Founder & Home Life Blogger
Corinne is a mom of 5 who loves sharing crowd-pleasing, kid-friendly recipes that are easy to make so people can spend more time enjoying meals together and less time working in the kitchen.
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