Name: Speghetti and Meatball Cups
Ingredients: 12 oz speghetti; 3 large eggs, divided; ¾ cup grated parmesan, divided, more for garnish; 1 ½ cups shredded mozzarella; 3 cups marinara, divided; 1 lb ground beef; ½ cup bread crumbs; 2 cloves garlic, minced; 2 tbsp freshly chopped parsley, plus more for garnish; black pepper; kosher salt; 1 tbsp olive oil

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By: Donna Audet

12 oz speghetti

3 large eggs, divided

¾ cup grated parmesan, divided, more for garnish

1 ½ cups shredded mozzarella

3 cups marinara, divided

1 lb ground beef

½ cup bread crumbs

2 cloves garlic, minced

2 tbsp freshly chopped parsley, plus more for garnish

black pepper

kosher salt

1 tbsp olive oil

Preheat oven to 400 degrees. Cook spaghetti until very al dente since noodles will continue to cook in oven. Drain and rinse.

Toss cooled spaghetti with 2 beaten eggs, mozzarella, 1/2 cup grated parmesan, and 1 cup marinara sauce.

Spray muffin tin with cooking spray and nest spaghetti inside. Press firmly down to create a well with the bottom of a shot glass.

Bake 15 minutes, or until set. Let cool. If the nests puffed up, press them down again with the shot glass.

Meanwhile, while the spaghetti bakes, combine ground beef, bread crumbs, garlic, remaining eggs, parmesan, and parsley. Season with salt and pepper and roll into balls.

Heat oil in large skillet over medium heat. Brown meatballs, 4 minutes per side, then drain fat. Pour over the remaining 2 cups of marinara sauce and let simmer 5 minutes.

Spoon meatball onto spaghetti nest. Garnish with parmesan and parsley. Serve and Enjoy!

Ingredients