Spaghetti Muffins
(Makes 12 muffins)
Cooked spaghetti (about 8 ounces dry)
1 cup garlic white sauce
2 eggs, lightly beaten
12 small meatballs, about an inch in diameter (whatever flavor you want)
1/2 cup breadcrumbs
2 cups marinara sauce or tomato ragu (or whatever your preferred red sauce is)
Preheat the oven to 350. Grease a muffin pan (I used a non-stick spray). Combine the cooked spaghetti, white sauce, and eggs in a bowl. Fill the muffin cups 2/3 of the way full with the spaghetti mixture. Press one meatball into the center of the spaghetti mixture. Top with the remaining spaghetti and press to make sure you have a dense mixture in the muffin cups. Top with the breadcrumbs, about 2 teaspoons per muffin. Lightly press the breadcrumbs to make sure they stick to the muffins. Bake for 45 minutes or until the tops are golden brown. Once the muffins are out of the oven, run a knife around the perimeter of the muffins to loosen them, then immediately remove them from the pan.
Heat the red sauce of your choosing and top the muffins with the sauce when serving.