Description
These Bolognese Spaghetti Bake Muffin Cups are a delightful and portable twist on classic spaghetti bolognese. Combining al dente spaghetti with a rich, flavorful Bolognese sauce and cheese, baked into individual muffin-sized portions, they make perfect appetizers, snacks, or a fun family dinner. Topped with melted mozzarella and Parmesan cheese and garnished with fresh herbs, these cups are both visually appealing and deliciously comforting.
Ingredients
Scale
Spaghetti Mixture
- 8 oz spaghetti, cooked al dente
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup shredded mozzarella cheese, divided
Bolognese Sauce
- 1 tablespoon olive oil
- 1/2 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup marinara sauce
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line each cup with muffin liners to prevent sticking.
- Cook the Ground Beef Mixture: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Add chopped onion and minced garlic, cooking another 2 minutes until softened and fragrant.
- Make the Bolognese Sauce: Stir in marinara sauce, tomato paste, dried oregano, dried basil, salt, and black pepper into the skillet. Simmer the sauce for 5 minutes, allowing it to thicken and the flavors to meld together.
- Combine Spaghetti Mixture: In a large bowl, mix the cooked spaghetti with the beaten egg, milk, and half of the shredded mozzarella cheese. This mixture will help bind the cups together.
- Assemble Muffin Cups – Bottom Layer: Spoon a small amount of the spaghetti mixture into each muffin cup, pressing it down gently to form a base layer.
- Add Bolognese Sauce Layer: Spoon a heaping tablespoon of the prepared Bolognese sauce over the spaghetti base in each muffin cup, ensuring even distribution.
- Top with Spaghetti Mixture and Cheese: Add the remaining spaghetti mixture on top of the sauce, pressing down gently to form a muffin shape. Sprinkle the tops with the remaining mozzarella and the grated Parmesan cheese.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes or until the cheese is melted, bubbly, and the tops are lightly golden brown.
- Cool and Garnish: Remove the muffin cups from the oven and allow them to cool for a few minutes before carefully removing them from the tin. Garnish with fresh basil or parsley if desired for an extra fresh flavor and appealing presentation.
- Serve: Serve the Bolognese spaghetti bake muffin cups hot as a delicious, portable meal or appetizer.
Notes
- Cook spaghetti al dente to ensure it holds its shape during baking.
- Use muffin liners for easier removal and less cleaning.
- Ground turkey or chicken can be substituted for beef for a leaner option.
- These cups can be reheated in the microwave or oven for leftovers.
- Fresh herbs added after baking enhance flavor without overpowering the dish.
- Ensure the beef is fully cooked before adding tomato products to deepen the flavor.
