This recipe takes the concept of spaghetti on toast and turns it into little muffins that little fingers and mouths won't be able to resist.
Total Time
1hr
3.5
4 Ratings
Author: Where Your Treasure Is
Servings:
12
Ingredients
Crust
•
4
cups
Cooked
Spaghetti
•
1/3
cup
Melted
Butter
•
2
Farmhouse Eggs® Large Brown Eggs (sponsored)
•
1/2
cup
Grated Parmesan Cheese
FIlling
•
3/4
cup
Cottage Cheese
•
4
Tbsp
Grated Parmesan Cheese
Sauce
•
2
Tbsp
Olive Oil
•
1
lb
Lean Ground Beef
or Lean Ground Sausage
•
as needed
Dried Basil
•
as needed
Garlic Powder
•
as needed
Onion Powder
•
as needed
Crushed Red Pepper Flakes
•
as needed
Salt
•
to taste
Ground Black Pepper
•
1
can
(15 oz)
Tomato Sauce
•
1
cup
Shredded Mozzarella Cheese
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Make the crust: Mix together Spaghetti (4 cups) and Butter (1/3 cup).
3.
In a separate bowl, whisk Farmhouse Eggs® Large Brown Eggs (sponsored) (2). Add Grated Parmesan Cheese (1/2 cup) and mix well.
4.
Pour egg mixture into into spaghetti and butter mixture and mix well.
5.
Spray 2 large muffin pans with cooking spray.
6.
Divide spaghetti mixture evenly into 12 muffin cups. Press spaghetti to form a little nest in each muffin cup.
7.
For the filling, mix together Cottage Cheese (3/4 cup) and Grated Parmesan Cheese (4 Tbsp).
8.
Spread cheese mixture over the inside of spaghetti nests.
9.
Make the sauce: Pour Olive Oil (2 Tbsp) into pan, add Lean Ground Beef (1 lb), Dried Basil (as needed), Garlic Powder (as needed), Onion Powder (as needed), Crushed Red Pepper Flakes (as needed), Salt (as needed), and Ground Black Pepper (to taste).
10.
Add Tomato Sauce (1 can). Stir and simmer 10 minutes.
11.
Spoon the sauce mixture evenly over spaghetti nests.
12.
Top each with Shredded Mozzarella Cheese (1 cup).
13.
Bake approximately 30 minutes until cheese is lightly browned. Serve warm.
Nutrition Per Serving
CALORIES
336
FAT
15.6 g
PROTEIN
18.9 g
CARBS
28.7 g
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