8ouncesspaghettiregular or thin, broken into 3 inch pieces
1/4cupParmesan cheesefinely shredded/from jar
1/4cupmozzarella cheeseshredded
2-3egg whitesI only used 2
Extra mozzarella or Parmesanto garnish (optional)
Instructions
INSTRUCTIONS
In a large bowl, combine meat, garlic, breadcrumbs, Parmesan, and salt/pepper. Mix well and roll into 1 inch balls (or ½ inch if making mini spaghetti cups).
Using a large skillet, heat up a couple tablespoons of olive oil on medium-high. Add meatballs and brown all sides. You will not have to cook the meat through.
In a large sauce pan, add browned meatballs and Ragu®. Allow to cook COVERED in sauce over medium heat for about 20 minutes, stirring very gently a couple of times.
While meatballs are cooking in sauce, start the pasta. Bring a large pot of water to boil and cook broken pieces of spaghetti for 10-12 minutes (or per package directions). Drain the spaghetti; set aside to cool. You don’t want noodles to be TOO HOT to handle so run them under cold water to cool or place them in the fridge for a few minutes.
Preheat oven to 400 degrees.
In a medium sized bowl, whisk egg whites and then add to cooled pasta. Stir in mozzarella and Parmesan cheeses until combined.
Lightly spray a 12 cup muffin pan (or a mini pan if you want smaller portions to go a long way) with cooking spray, and place about 1/3 cup of spaghetti mixture in each cup. Press down on the center and up the sides of the spaghetti with your fingers, forming a “bowl”.
Place in oven and bake for 15 minutes.
When spaghetti cups are finished baking, allow to cool for a minute or so. Using a fork, remove them from muffin pan to a serving plate. When you are ready to serve, add a tablespoon (or a teaspoon if using mini cups) of Ragu® (from meatballs), a meatball and garnish with cheese.