Clean Eating Lunchbox Spaghetti Cups Recipe
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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:
Clean Eating Spaghetti Cups
Ingredients
- 2 cups cooked pasta
- ½ cup clean spaghetti sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ cup chopped veggie such as broccoli
- ½ cup grated parmesan cheese (the real stuff)
- 3 large whole eggs
Instructions
- 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.
Notes
Nutrition
These sound so yummy. I need to try this for my work lunch. I noticed you mention egg in the directions but it’s not listed in the ingredients.
Melissa – I just fixed it. Thanks for the heads up! 🙂
I have loved every recipe of yours I’ve made & you & Mini Chef have been in my prayers over the past year. Question – you mention an egg but there is no egg listed in the recipe. I’m assuming just one?
Michelle – Thanks so much! It’s been a tough year, but we’re finally getting settled in the new place and things are looking up. 🙂 Sorry about the omission, the recipe has been updated. Thanks for the heads up!
I wonder how many Weight Watchers’ Smart Points these are/
Myrna – I’m not sure. You’d have to enter the recipe into a nutrition calculator and go from there. Sorry I can’t be more help with that…
Thank you for posting these. When you talk about spiral spaghetti do you mean the spiral cut zucchini? Also I didn’t egg how many eggs are required for this recipe.
Cheryl – Sorry about that! The recipe has been updated.
neat idea great way to get kids to eat veggies.
Anne – Yes! Mini Chef didn’t even realize I had put veggies into them, so it worked out great! 🙂
Another one for my teens to try on their own!! I’ll be back to let you know how they did 😉
Leticia – Fantastic!! Please do let me know how they did!
Hi Tiffany!
Do you have a brand that you recommend for clean spaghetti sauce?
Thank you!
Melissa
Melissa – I like Roa’s. I are a little pricey, but in my opinion, worth the occasional expense. Clean and totally delicious.
Thank you!!
Melissa – My pleasure! 🙂
Hi Tiffany,
As always, thanks for these recipes. Do you think these would freeze well? Congratulations on the new book, too!
Jill – Thank you! And yes, they should freeze pretty well. Although you’ll want to wrap them air-tight and I wouldn’t freeze longer than a month or two.
Awesome, thank you! Will try:)
Jill – I hope you enjoy it! 🙂