Description
This delightful recipe features savory meatballs nestled in crispy baked spaghetti nests, topped with a flavorful tomato and garlic pesto sauce and gooey mozzarella cheese. Perfectly portioned for four, this meal combines classic Italian flavors with a fun and visually appealing presentation that’s ideal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 8 ounces thin spaghetti pasta
Meatballs
- 1 pound ground meatloaf mixture (beef and pork)
- â…“ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Onion Onionâ„¢ Seasoning
- 1 teaspoon seasoned salt
Spaghetti Nests
- Remaining ½ cup grated Parmesan cheese
- 1 large egg
- Salt and pepper, to taste
Sauce & Toppings
- 1 (15 ounce) can crushed tomatoes
- 2 tablespoons dried Tomato & Garlic Pesto Mix
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs and spaghetti nests.
- Cook Pasta: Prepare the spaghetti according to the package directions until al dente, drain well, and set aside to cool slightly.
- Make Meatballs: In a large bowl, combine the ground meatloaf mixture, panko bread crumbs, ¼ cup grated Parmesan cheese, 1 egg, Onion Onion™ Seasoning, and seasoned salt. Mix thoroughly to combine ingredients evenly. Shape the mixture into twelve 2-inch meatballs and place them on a greased baking sheet. Bake in the preheated oven for about 15 minutes or until the internal temperature of the meatballs reaches 165°F (74°C).
- Prepare Spaghetti Nests: In another bowl, mix the cooked spaghetti with 1 egg and the remaining ½ cup of Parmesan cheese. Season with salt and pepper to taste. Divide this mixture evenly into the cups of a greased muffin pan, forming them into nest shapes. Bake the nests for 12 to 15 minutes until lightly set and golden.
- Add Sauce and Meatballs: In a bowl, stir together the crushed tomatoes and dried Tomato & Garlic Pesto Mix to create the sauce. Spoon about 1 tablespoon of the sauce into each spaghetti nest. Then, top each nest with one baked meatball and sprinkle with shredded mozzarella cheese.
- Final Bake: Return the muffin pan to the oven and bake for an additional 5 minutes, or until the mozzarella cheese has melted and is bubbly. Remove from oven and let cool slightly before serving.
Notes
- Use a meat thermometer to ensure that meatballs reach a safe internal temperature of 165°F.
- For best results, do not overcook spaghetti before forming nests as they continue to bake in the oven.
- You can substitute the ground meatloaf mixture with all beef or all pork if preferred.
- Spritz the muffin pan with cooking spray to prevent the nests from sticking.
- Feel free to add fresh herbs like basil or parsley for a fresher flavor boost.
