These clean eating lunchbox spaghetti cups are perfect for packing easy school lunches the kids will actually eat!
If you’ve ever seen those little “cups” of baked macaroni and cheese, you’ll know exactly what these are. I saw them on Pinterest and it dawned on me that I could do the very same thing with the leftover spaghetti in my fridge.
These are along the lines of mini spaghetti pies. I made these super mini to put on my daily snack tray for Mini Chef, but you could easily fill a standard size muffin/cupcake liner for bigger kids or adults. A standard size would be perfect for school lunches, though you may have to bake them just slightly longer. The main thing is to be certain the egg is completely cooked.
I should also mention that the best liners to use are the foil liners. I used the paper liners you see here and the spaghetti stuck to them. It wasn’t a complete waste, but foil liners would definitely be the way to go here.
This is a fabulous way to use up leftovers by turning them into a brand new meal. I used broccoli, but you can use any veggie you prefer as long as you chop it up small enough. I also used the spiral pasta here, but regular spaghetti would work just fine. You may need to cut the noodles down a bit in size if you are making the mini sizes like I did here. Standard sized cups should work perfectly without cutting up the spaghetti.
Mini Chef was pretty pleased with these. I will say that the flavor is heavily dependent on your sauce. Make sure that has good flavor, and these will be absolutely delicious!
GIVE THESE CLEAN EATING RECIPES A TRY TOO!
CLEAN EATING LUNCHBOX SPAGHETTI CUPS RECIPE:
A delicious "finger food" style, main meal for your kids' lunch boxes!
- 2 cups cooked pasta
- 1/2 cup clean spaghetti sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 cup chopped veggie such as broccoli
- 1/2 cup grated parmesan cheese (the real stuff)
- 3 large whole eggs
Combine all ingredients in a medium mixing bowl. Stir well to really coat the pasta with the egg.
Spoon the mixture into cupcake liners in a cupcake pan, and bake at 350 F. for about 30 minutes, or until the egg is completely cooked.
Allow to cool and store in the fridge until you are ready to eat them.
For school lunches, these are recommended to be packed with an ice pack to keep them cool.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.