Total Time: 0:30
Serves: 12 Servings
12 oz. spaghetti
3 large eggs, divided
1 1/2 c. shredded mozzarella
3/4 c. grated Parmesan, divided, plus more for garnish
3 c. marinara, divided
Cooking spray, for pan
1 lb. ground beef
1/2 c. bread crumbs
2 cloves garlic, minced
2 tbsp. freshly chopped parsley, plus more for garnish
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.
In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.
Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.
Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)
While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.
In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.
Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.
RECIPE COURTESY OF DELISH AT