Mini Spaghetti and Meatball Pies | Midwest Living

Mini Spaghetti and Meatball Pies

Mini Spaghetti and Meatball Pies

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  • Makes: 6 servings
  • Yield: 12 mini pies
  • Prep 25 mins
  • Bake 17 mins
  • Cool 5 mins

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  • Nonstick cooking spray
  • 4 ounces whole grain or multigrain thin spaghetti, broken in half
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon milk
  • 1 12 - ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
  • 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
  • 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)


  1. Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large bowl combine the next three ingredients (through milk). Stir in cooked pasta. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups. Add meatballs and top with pasta sauce.
  3. Bake 15 minutes. Sprinkle with cheese. Bake 2 minutes more or until meatballs are heated through and cheese is melted. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

Nutrition Facts

(Mini Spaghetti and Meatball Pies)

Servings Per Recipe 6, chol. (mg) 83, Niacin (mg) 1, Fat, total (g) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 58, Cobalamin (Vit. B12) (µg) 0, vit. A (IU) 597, iron (mg) 3, Polyunsaturated fat (g) 1, vit. C (mg) 5, Monounsaturated fat (g) 1, Thiamin (mg) 0, carb. (g) 22, Riboflavin (mg) 0, sat. fat (g) 4, pro. (g) 21, sugar (g) 4, fiber (g) 3, Trans fatty acid (g) 0, sodium (mg) 719, Potassium (mg) 212, cal. (kcal) 283, calcium (mg) 177

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