Ingredients
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6 ounces spaghetti
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1 ½ tablespoons olive oil
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cooking spray
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1 ½ cups grated Parmesan cheese, divided
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1 ½ cups tomato-based pasta sauce
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12 (1 ounce) cooked meatballs
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil, then refrigerate until cool, about 15 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin tin with cooking spray.
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Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
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Top each nest with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each nest.
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Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.
Nutrition Facts (per serving)
198 | Calories |
9g | Fat |
17g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 198 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 33mg | 11% |
Sodium 317mg | 14% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 1mg | 1% |
Calcium 132mg | 10% |
Iron 1mg | 7% |
Potassium 220mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.