Spaghetti Cups with Meatballs

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


  • 1
    Preheat oven to 400 degrees. Spray two cupcake tins with cooking spray.
  • 2
    In 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.
  • 3
    Add cooked spaghetti to sauce, and toss until well coated.
  • 4
    In 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.
  • 5
    In a medium sauce pan, add meatballs and sauce over medium low heat. Cook until meatballs are defrosted and cooked through, about 15-20 minutes.
  • 6
    To assemble, place a small amount of buttered Panko crumbs in each well of your cupcake tins.
  • 7
    Using 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.
  • 8
    Place into preheated oven. Bake until pasta is golden brown around the edges, and cups are set, about 15 minutes.
  • 9
    To 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.

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.