Mini Spaghetti Pies Recipe – individual spaghetti pies baked in a muffin tin. Can freeze leftovers for a quick meal later. Since they are small, they reheat in a flash! Our new favorite way to eat spaghetti!
These mini spaghetti pies are so cute and so much fun to eat. It was a great change to our usual spaghetti night. I loved the individual pies. We ate these for dinner, and I ate leftover for lunch the next few days. They tasted great reheated. These mini spaghetti pies are also great for a quick freezer meal. Since they are small, they reheat in a flash!
It looks like a long process to make these, but I had everything going at once and it didn’t take long at all. Boil the noodles and cook the sausage at the same time. Mix up the cheese filling while all that is going on and you are ready to assemble the pies when the pasta is done cooking.
Yield: serves 6
Mini Spaghetti Pies
prep time: 10 MINScook time: 30 MINStotal time: 40 mins
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
Preheat oven to 350ºF. Lightly spray a 12-cup muffin pan with cooking spray and set aside.
Cook spaghetti according to package directions. Drain and put in bowl. Mix together spaghetti and butter. Add whisked eggs and 1/2 cup parmesan cheese. Toss to coat, making sure all pasta is coated. Divide spaghetti into 12 muffin cups. Press down into cup.
While pasta is cooking, brown sausage in skillet. Drain fat. Stir in spaghetti sauce and set aside.
Mix together cottage cheese, 1/4 cup parmesan cheese and dried parsley. Divide cheese mixture over spaghetti.
Top each spaghetti muffin with sauce (you may have some leftover). Top with shredded mozzarella cheese.
Bake 30 minutes, until cheese is lightly brown. Serve with any leftover sauce.