Recipe of the Day: Spaghetti, meatballs stuffed in muffin tins

SPAGHETTI AND MEATBALLS MUFFIN BITES

6 ounces spaghetti

1 1/2 tablespoons olive oil

Cooking spray

1 1/2 cups grated Parmesan cheese, divided

1 1/2 cups tomato-based pasta sauce

12 (1-ounce) cooked meatballs

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.

Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray.

Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create “nests” for the meatballs.

Top each nest with 1 tablespoon pasta sauce, 1 meatball and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball nest.

Bake 20 to 25 minutes, until pasta and meatballs are heated through and cheese melts. Cool slightly before transferring muffin bites to a serving platter. Makes 12 servings.

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