Description
These Bolognese Spaghetti Bake Muffin Cups are a delightful and portable twist on classic spaghetti. Combining al dente pasta with a rich, savory Bolognese sauce, baked together with melted mozzarella and Parmesan cheeses, these muffin cups make for a perfect family-friendly meal or party appetizer. Easy to prepare and packed with flavor, they’re sure to be a hit anytime you want a comforting Italian-inspired dish in a convenient, fun-to-eat form.
Ingredients
Scale
Spaghetti Mixture
- 8 oz spaghetti, cooked al dente
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup shredded mozzarella cheese, divided
Bolognese Sauce
- 1 tablespoon olive oil
- 1/2 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup marinara sauce
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1/2 cup shredded mozzarella cheese, remaining half
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
- Cook the ground beef and aromatics: In a large skillet over medium heat, heat olive oil. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–7 minutes). Add chopped onion and minced garlic and sauté for another 2 minutes until softened and fragrant.
- Simmer the Bolognese sauce: Stir in marinara sauce, tomato paste, dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.
- Combine spaghetti mixture: In a large bowl, mix the cooked spaghetti, beaten egg, milk, and half of the shredded mozzarella cheese until the pasta is evenly coated and well mixed.
- Assemble muffin cups – first layer: Spoon a small amount of the spaghetti mixture into each muffin cup, pressing down lightly to form a base layer.
- Add Bolognese sauce: Spoon a heaping tablespoon of the Bolognese sauce on top of the spaghetti layer in each muffin cup, spreading gently but keeping it contained.
- Assemble muffin cups – top layer and cheese: Top the sauce with the remaining spaghetti mixture, pressing it firmly to hold the shape of a muffin cup. Sprinkle the leftover mozzarella cheese and grated Parmesan cheese evenly over each cup.
- Bake until bubbly and golden: Place the muffin tin in the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Cool and garnish: Remove the baked muffin cups from the oven and allow them to cool for a few minutes. Carefully remove the cups from the tin and garnish with fresh basil or parsley if desired.
- Serve and enjoy: Serve the Bolognese spaghetti bake muffin cups hot and enjoy a delicious, easy-to-eat Italian-inspired meal or snack.
Notes
- Make sure spaghetti is cooked al dente to maintain texture after baking.
- Feel free to substitute ground beef with ground turkey or plant-based meat for variations.
- Line muffin tin with liners for easier removal and cleanup.
- This recipe can be made ahead and reheated in the oven or microwave.
- Fresh herbs like basil or parsley add a nice fresh touch but are optional.
