spaghetti & "meat"-ball cupcakes

Spaghetti & “Meat”-ball Cupcakes

yield: 12

Spaghetti & “Meat”-ball Cupcakes

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  • 1 bag Birds Eye® Veggie Made™ Spaghetti Marinara
  • 1 package Gardein™ Meatless Meatballs
  • 1 jar favorite marinara sauce
  • 2 eggs or vegan egg substitute
  • 1½ cupsshredded mozzarella cheese or vegan mozzarella
  • ¼ cup + 2 tbspgrated parmesan cheese or vegan parmesan cheese
  • ¼ cupfinely chopped basil leaves

Spaghetti & “Meat”-ball Cupcakes


1. Preheat oven to 375°F. Lightly grease a 12-cup muffin pan.
2. Cook Birds Eye® Veggie Made™ Spaghetti Marinara according to package directions.
3. Prepare Gardein™ Meatless Meatballs, heated according to package directions in marinara sauce
4. In large bowl combine cooked spaghetti, eggs (or vegan egg substitute), 1 cup mozzarella/vegan cheese and ¼ cup parmesan/vegan cheese. Evenly nest spaghetti mixture inside prepared muffin cups. Using the bottom of a small glass, firmly press down to create a well.
5. Bake 15 minutes or until set. (If nests pop up, press down with glass again while still warm)
6. Sprinkle nests with remaining mozzarella/vegan cheese.
7. Arrange hot meatless meatballs in nests. Drizzle with remaining marinara sauce from heating meatballs and sprinkle with remaining parmesan/vegan cheese and basil.
8. Enjoy!