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Spaghetti and Meatball Cups

Yield: 12 servings

Ingredients

Reorder #
Name
Amount
198889
1 stalk
219190
2½ cups
675123
12 pieces
428574
1 tsp.
673662
2 Tbsp.
424307
½ tsp
644650
1 clove
721352
10 ounces
460095
½ cup

Preparation Instructions

Wash hands. Wash all fresh produce under cool, running water. Drain well. Boil spaghetti until nearly done, then drain and drizzle with olive oil. In a medium bowl, mix marinara, garlic, basil, onion, salt, Italian seasoning, and parsley. Combine thoroughly, and set aside.

Lightly coat a muffin pan with non-stick spray, then take prepared pasta and drizzle a little more olive oil on it, and mix in parmesan cheese. Take several strands of pasta and form into a “nest”, then place in the muffin pan. Top each spaghetti nest with a spoonful of marinara mix, 1 meatball, another spoonful of marinara mix, then add a pinch of parmesan. Bake at 375°F degrees for 15 minutes. Remove from oven and plate individually. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.