Dinner for 24

Baked Spaghetti Cups

Name: Baked Spaghetti Cups
Total time: 35 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 1 boxs barilla spaghetti; 1 jars (20 oz) vero gusto by barilla tomato basil pasta sauce; 3 large eggs; 1 cup fresh spinach; 1 1/2 cups grated parmesan cheese; 1 cup shredded mozzarella cheese; 1/3 cup whipped cream cheese

These baked spaghetti cups combine pasta, sauce, spinach, eggs, and cheeses in a muffin pan until firm and golden.

$0.33per serving $

35 minstart to table

24servings

Italian Vegetarian Kid-friendly Budget Family Dinners

Ingredients

1 boxs barilla spaghetti
1 jars (20 oz) vero gusto by barilla tomato basil pasta sauce
3 large eggs
1 cup fresh spinach
1 1/2 cups grated parmesan cheese
1 cup shredded mozzarella cheese
1/3 cup whipped cream cheese

Steps

Heat the oven to 375 F and grease a 24-cup mini muffin pan with cooking oil.
Boil water in a large pot, cook the spaghetti for 8 minutes, and drain it.
Stir the spaghetti, pasta sauce, spinach, eggs, parmesan, and cream cheese together in a large bowl.
Fill the muffin cups with the spaghetti mixture and top each cup with mozzarella.
Bake the cups for 18 minutes, until the eggs are firm and the cheese is melted.

Main ingredient on sale this week? See what to make with eggs on sale.