Mini Taco Spaghetti Pies - two favorites combined into one delicious dish!!! Bake in a muffin pan for a fun meal! Spaghetti, eggs, parmesan cheese, ground beef, taco seasoning, Rotel diced tomatoes and green chiles, spaghetti sauce, cottage cheese, butter, cheddar cheese. Can freeze leftovers for a quick meal later. Since they are small, they reheat in a flash! Our new favorite way to eat tacos and spaghetti! #tacos #spaghetti #freezermeal #recipe #spaghettipie #pasta
1(10-oz)can diced tomatoes and green chiles, undrained
1cupshredded cheddar cheese or Mexican cheese blend
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 ground beef in skillet. Drain fat. Add taco seasoning, diced tomatoes, and green chiles and water. Simmer for 5 minutes. Remove from heat and 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 cheddar cheese.
Bake 30 minutes, until cheese is lightly brown. Serve with any leftover sauce.
Can make ahead of time and freeze for later.Serve leftover sauce with cooked spaghetti pies.