Spaghetti Muffins Recipes

SPAGHETTI AND MEATBALLS MUFFIN BITES

Spaghetti and Meatballs Muffin Bites image

There's a reason spaghetti and meatballs appear on so many dinner tables - it's a comforting meal, easy to put together, and loaded with flavor. This recipe turns the traditional meal into party-ready, individual servings of spaghetti and meatballs muffin bites.

Provided by Snacking in the Kitchen

Categories Appetizers and Snacks Pasta Appetizer Recipes

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

6 ounces spaghetti
1 ½ tablespoons olive oil
cooking spray
1 ½ cups grated Parmesan cheese, divided
1 ½ cups tomato-based pasta sauce
12 (1 ounce) cooked meatballs

Steps:

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; refrigerate until cooled, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
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 meatball "nest."
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 : Calories 198 calories, Carbohydrate 17 g, Cholesterol 33 mg, Fat 9.3 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 316.8 mg, Sugar 3.2 g

SHANA'S SPAGHETTI SQUASH MUFFINS

Shana's Spaghetti Squash Muffins image

Too much spaghetti squash? Try this new recipe, which resembles other squash breads.

Provided by starfroggie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

Ingredients

½ spaghetti squash, seeded
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon salt
1 ½ cups milk
2 eggs, beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon batter into the prepared muffin tins, filling each cup halfway.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g