Ingredients:

8 Oz dry spaghetti

12 Oz tomato sauce (homemade or your favorite store-bought)

12 small mozzarella balls (the type sold in liquid)

12 small, bite size meatballs (homemade or your favorite store-bought)

2 eggs, beaten

4 Oz shredded mozzarella (the type sold in pouches)

Grated cheese to taste (a couple tablespoons should do it)

Salt to taste 

Directions:

Bring sauce to a slow boil and place meatballs in it.

Cover and simmer for 15-20 minutes, stirring occasionally.

Cook spaghetti according to package directions for Al dente.

Drain and mix with enough spaghetti sauce to coat all the pasta well.

Mix the beaten eggs, shredded mozzarella and grated cheese.

Stir well. Adjust seasoning if needed.

Grease a 12 cup muffin pan.

Using a fork, twirl spaghetti around it and carefully place the bundle into one of the cups.

Place a small meatball in the center of the spaghetti bundle.

If you are using regular size meatballs, cut them in half.

Cover with a few extra strands of spaghetti to achieve the look of a cupcake.

Top with a baby mozzarella ball.

Continue until all spaghetti is used, divided equally in the 12 cupcake cups.

Bake in preheated 375F oven for about 20 minutes or until golden on top.

Serve warm.

Makes 12 cupcakes.

TIPS:

If your kids eat peas, you can add some in the spaghetti sauce and mix them in. Proceed as directed above to make the pasta cupcake, making sure some peas peak through.

If you want to use this recipe as an appetizer and want to keep it vegetarian, omit the meatballs but add more peas and/or other small cut vegetables. You can also substitute regular spaghetti with whole grain ones for a healthier alternative.

It’s easy to double this recipe and the benefit will be that you’ll have leftovers. Pop one or two in the microwave or air-frier for a quick snack.