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Spaghetti Cups
A delicious "finger food" style, main meal for your kids' lunch boxes!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Lunch, Main Course
Cuisine:
American
Servings:
24
mini cups
Calories:
36
kcal
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
US Customary
-
Metric
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:
1
mini cup
|
Calories:
36
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
68
mg
|
Potassium:
42
mg
|
Vitamin A:
85
IU
|
Vitamin C:
2.1
mg
|
Calcium:
30
mg
|
Iron:
0.3
mg