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.

Clean Eating Lunchbox Spaghetti Cups Recipe

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.

Clean Eating Lunchbox Spaghetti Cups Recipe

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.Clean Eating Lunchbox Spaghetti Cups Recipe

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!

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CLEAN EATING LUNCHBOX SPAGHETTI CUPS RECIPE:

Clean Eating Lunchbox Spaghetti Cups Recipe

Clean Eating Spaghetti Cups

A delicious "finger food" style, main meal for your kids' lunch boxes!
Print Pin Rate
Course: Main Course, Pasta
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 mini cups
Calories: 36kcal
Author: The Gracious Pantry

Ingredients

  • 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

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

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1mini cup | Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 42mg | Vitamin A: 85IU | Vitamin C: 2.1mg | Calcium: 30mg | Iron: 0.3mg

 

Clean Eating Lunchbox Spaghetti Cups Recipe

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20 Comments

  1. 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.

    1. The Gracious Pantry says:

      Melissa – I just fixed it. Thanks for the heads up! 🙂

  2. 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?

    1. The Gracious Pantry says:

      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!

  3. I wonder how many Weight Watchers’ Smart Points these are/

    1. The Gracious Pantry says:

      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…

  4. Cheryl Coronado-Bruton says:

    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.

    1. The Gracious Pantry says:

      Cheryl – Sorry about that! The recipe has been updated.

  5. neat idea great way to get kids to eat veggies.

    1. The Gracious Pantry says:

      Anne – Yes! Mini Chef didn’t even realize I had put veggies into them, so it worked out great! 🙂

  6. Another one for my teens to try on their own!! I’ll be back to let you know how they did 😉

    1. The Gracious Pantry says:

      Leticia – Fantastic!! Please do let me know how they did!

  7. Hi Tiffany!

    Do you have a brand that you recommend for clean spaghetti sauce?

    Thank you!
    Melissa

    1. The Gracious Pantry says:

      Melissa – I like Roa’s. I are a little pricey, but in my opinion, worth the occasional expense. Clean and totally delicious.

        1. The Gracious Pantry says:

          Melissa – My pleasure! 🙂

  8. Hi Tiffany,
    As always, thanks for these recipes. Do you think these would freeze well? Congratulations on the new book, too!

    1. The Gracious Pantry says:

      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.

      1. Awesome, thank you! Will try:)

        1. The Gracious Pantry says:

          Jill – I hope you enjoy it! 🙂

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