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Spaghetti & Meatball Nest Cups


  • 12 oz. spaghetti noodles
  • 3 large eggs, divided
  • 1 1/2 c. shredded mozzarella
  • 3/4 c. grated Parmesan, divided
  • 3 c. marinara, divided
  • Cooking spray, for pan
  • 1 lb. ground beef
  • 1/2 c. bread crumbs
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • salt & pepper to taste
  • 1 tbsp. extra-virgin olive oil


  1. Preheat oven to 400 degrees.
  2. Cook spaghetti for only 8 minutes (noodles will be el dente but will continue to cook in the oven). Drain and rinse the noodles under cold water. Let the noodles cool.
  3. In a large mixing bowl, toss spaghetti with 2 beaten eggs, shredded cheese, 1/2 cup grated Parmesan, and 1 cup marinara.
  4. Spray the muffin tin with cooking spray and create a nest of spaghetti inside. Firmly press down with your thumb to create a well.
  5. Bake for 15 minutes. Let cool. (If the nests expanded while baking, press down again with your finger.)
  6. While the spaghetti cups are baking, make the meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.
  7. In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour the remaining 2 cups of marinara over the meatballs and let simmer for 5 minutes.
  8. Spoon the meatballs on spaghetti nest. Garnish with Parm cheese and parsley.

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