Mini Spaghetti Pies
Crispy baked spaghetti cups filled with cheesy cottage mixture and saucy Italian sausage for a fun, handheld pasta bite.
Equipment
- 12-cup muffin pan
- Large Pot
- Skillet
- Mixing Bowls
- Colander
- spoon or tongs
Ingredients
- 8 oz spaghetti
- 1/3 cup butter melted
- 2 large eggs whisked
- 1/2 cup parmesan cheese grated
- 3/4 cup cottage cheese
- 1/4 cup parmesan cheese
- 1 Tbsp dried parsley
- 1 lb Italian sausage
- 2 cups spaghetti sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F and lightly spray a 12-cup muffin pan with cooking spray.
- Cook the 8 oz spaghetti according to package directions until al dente, then drain well in a colander.
- Transfer the drained spaghetti to a large bowl, toss with the 1/3 cup melted butter, then stir in the 2 whisked eggs and 1/2 cup grated Parmesan until the pasta is evenly coated.
- Divide the coated spaghetti evenly among the 12 muffin cups and press the pasta down and up the sides to form little nests.
- While the pasta cooks, brown the 1 lb Italian sausage in a skillet over medium heat, breaking it up as it cooks; drain excess fat.
- Stir the 2 cups spaghetti sauce into the cooked sausage and remove from heat.
- In a small bowl, mix the 3/4 cup cottage cheese with 1/4 cup Parmesan and 1 Tbsp dried parsley.
- Spoon the cottage-cheese mixture evenly over each spaghetti nest in the muffin pan.
- Top each cup with a portion of the sausage and sauce mixture, then sprinkle shredded mozzarella evenly over the tops.
- Bake for 30 minutes, or until the cheese is melted and lightly browned; let cool a few minutes before removing from the pan.
Notes
- Use a 12-cup muffin pan to get 12 mini pies.
- Press pasta firmly to help nests hold their shape.
- Drain sausage well to prevent soggy cups.
- Leftover sauce can be served alongside for dipping.