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Mini Spaghetti Pies

Individual baked spaghetti cups topped with meat sauce and melted mozzarella.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 8 oz spaghetti
  • 1/3 cup butter, melted
  • 2 large eggs, whisked
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup cottage cheese
  • 1/4 cup Parmesan cheese
  • 1 Tbsp dried parsley
  • 1 lb Italian sausage
  • 2 cups spaghetti sauce
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 350°F and lightly spray a 12-cup muffin pan with cooking spray.
  • Cook the spaghetti according to package directions until al dente, drain, and transfer to a large bowl.
  • Toss the hot spaghetti with the melted butter, then stir in the whisked eggs and 1/2 cup grated Parmesan until the pasta is evenly coated.
  • Press portions of the spaghetti into the prepared muffin cups, dividing the pasta evenly among the 12 cups and compacting to form cups.
  • While the pasta cooks, brown the Italian sausage in a skillet over medium heat, breaking it up; drain excess fat then stir in the 2 cups of spaghetti sauce and remove from heat.
  • In a small bowl, combine the cottage cheese, 1/4 cup Parmesan, and dried parsley.
  • Divide the cottage cheese mixture evenly among the spaghetti cups.
  • Spoon the sausage and sauce mixture over each cup (you may have a little sauce left) and top each with shredded mozzarella.
  • Bake for 30 minutes, or until the cheese is lightly browned and the pies are heated through; let cool a few minutes before removing from the pan.

Equipment

  • 12-cup muffin pan
  • Large Pot
  • Large Bowl
  • Skillet
  • Measuring Cups and Spoons
  • Spatula or tongs

Notes

  • Use slightly undercooked spaghetti so it holds shape when formed.
  • You can substitute ground beef for Italian sausage if desired.
  • Let pies rest briefly before removing to keep them intact.