I think everyone loves a good spaghetti dinner. Just when you thought this classic family dinner couldn’t get any better, I came up with an interesting twist your family is going to love.
How about putting a spin on your pasta, and create little cups of spaghetti to present your meatballs and spaghetti sauce. I made this recipe super easy by using premade sauce, and store bought meatballs for a quick and easy solution. No need for homemade, when the star of the show is the spaghetti cups. This recipe is so easy to make, and hard to resist. I know you will want to make this recipe tonight. Kid requested, Mother approved!
- 1 pound spaghetti pasta, cooked el dente as directed on box
- 1 package (8 ounces) Challenge Cream Cheese
- 1 can (12 ounces) evaporated milk
- 3 cloves crushed garlic
- 1 teaspoon salt
- 2 cups Parmesan cheese, divided
- 3 eggs lightly beaten
- 1 cup Italian Panko Bread Crumbs
- 8 Tablespoons (1 stick) Challenge Butter
- 24 frozen premade meatballs
- 3 cups premade spaghetti sauce
- ⅛ cup fresh diced basil
1Preheat oven to 400 degrees. Spray two cupcake tins with cooking spray.
2In a large pan over medium high heat, add cream cheese. Cook until softened, or until it can easily be stirred. Stir milk, garlic , salt, and 1 cup of parmesan cheese. Once parmesan cheese is melted, remove from heat and whisk in eggs.
3Add cooked spaghetti to sauce, and toss until well coated.
4In a small saucepan over medium high heat, add butter cooking until melted. Remove from heat and stir in Panko and ½ cup of parmesan cheese.
5In a medium sauce pan, add meatballs and sauce over medium low heat. Cook until meatballs are defrosted and cooked through, about 15-20 minutes.
6To assemble, place a small amount of buttered Panko crumbs in each well of your cupcake tins.
7Using a fork, pick up about 1/8 cup of pasta. Resting the fork on the spoon, twirl pasta around fork to create a bundle. Hold the spoon under pasta, this will hold the pasta in place, and make the twirling easier! Place the bundle into a cupcake well. Push down slightly, moving pasta away from center to create an indent or cup for meatball. Continue until all wells are full.
8Place into preheated oven. Bake until pasta is golden brown around the edges, and cups are set, about 15 minutes.
9To serve, place about 1 tablespoon of sauce in the center of each cup. Add a meatball, and cover with more sauce. Sprinkle meatballs with the remaining parmesan cheese and the fresh basil.