- Serves 6
Enjoy the traditional flavour of spaghetti and meatballs in a unique way... these little cups are the perfect food for entertaining. Your guests will want to know the recipe!
- 200 g dried wholegrain spelt spaghetti, cooked, drained
- 1 egg, lightly beaten
- ½ cup grated Parmesan
- 400 g tomato and basil pasta sauce
- 420 g beef meatballs, cooked as directed
- Preheat oven to 180°c (160°c fan forced). Spray 12 holes of a standard size (1⁄3 cup capacity) muffin pan with cooking spray. Tear spaghetti into pieces and place into a bowl. Add the egg and half the parmesan.
- Divide spaghetti mixture between muffin holes, making a slight indent in the centre of each. Spoon a heaped teaspoon of pasta sauce into each indent and top with a pre-cooked meatball. Top with a little more pasta sauce. Bake in the oven for 15 min.
- Top with remaining parmesan and bake for a further 3-4 min or until cheese has melted. Cool for 5 min on a wire rack. Warm any remaining pasta sauce and serve on the side. Accompany with olives and a garden salad.
Spelt is an ancient grain, so it’s been around for thousands of years. A more nutritious cousin of regular wheat, it’s high in fibre and protein.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||8.4 g|
|Total carbohydrates||5.1 g|
|- Sugars||4.9 g|
|Dietary fibre||2.1 g|