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Homemade Mini Taco Spaghetti Pies photo

Mini Taco Spaghetti Pies

Crispy baked spaghetti cups filled with seasoned taco meat and cheesy cottage-parmesan for an easy, family-friendly meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

Equipment

  • 10-inch Skillet
  • Mixing Bowls
  • 12-cup muffin pan
  • Colander
  • Meat masher or spatula
  • Measuring cups and spoons
  • Whisk

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 ground beef or ground turkey
  • 1 package (1 oz) taco seasoning
  • 10 oz diced tomatoes and green chiles undrained (1 can)
  • 1/4 cup water
  • 2 cups spaghetti sauce
  • 1 cup shredded cheddar cheese or Mexican cheese blend

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a 12-cup muffin pan with cooking spray.
  • Cook the 8 oz spaghetti according to package directions until al dente; drain in a colander and return to a mixing bowl.
  • Stir the 1/3 cup melted butter into the hot pasta, then add the 2 whisked eggs and 1/2 cup grated Parmesan; toss until the spaghetti is evenly coated.
  • Divide the spaghetti mixture evenly among the 12 muffin cups and press down to form nests or cups.
  • While the pasta cooks, brown 1 lb ground beef or turkey in a 10-inch skillet, breaking it up with a masher or spatula; drain any excess fat.
  • Add the 1-oz taco seasoning, the 10 oz can diced tomatoes with green chiles (undrained), and 1/4 cup water to the browned meat; simmer about 5 minutes.
  • Remove the skillet from heat and stir in 2 cups spaghetti sauce; set the meat sauce aside.
  • In a small bowl, combine 3/4 cup cottage cheese, 1/4 cup Parmesan, and 1 tbsp dried parsley; spoon this cheese mixture evenly into each spaghetti cup.
  • Spoon the meat and sauce mixture over each cottage-cheese–filled spaghetti cup (you may have some sauce left over).
  • Top each cup with shredded cheddar or Mexican cheese blend, then bake for 30 minutes, until the cheese is lightly browned.
  • Let the pies cool briefly in the pan, then remove and serve with any leftover sauce if desired.

Notes

  • These can be made ahead and frozen for later.
  • Serve leftover sauce with the spaghetti pies.
  • Use your preferred ground meat or turkey interchangeably.
  • If you prefer, substitute a Mexican cheese blend for the cheddar.
  • Ensure spaghetti is well coated so nests hold their shape.