Mini Spaghetti and Meatball Appetizer
Perfectly satisfying little bites made with creamy Alfredo pasta and Italian-style meatballs.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 1 package angel hair pasta or thin spaghetti
- 1 jar your favorite Alfredo sauce
- 2 cups shredded Mozzarella cheese divided
- 1 jar Marinara sauce
- 1 small bag fully cooked frozen mini 1/2 oz each Italian-style meatballs
- Optional: shredded Parmesan and fresh basil to garnish
Cook pasta al dente according to the package directions. Drain and mix with Alfredo sauce and 1 cup of Mozzarella cheese.
Preheat oven to 350 degrees Fahrenheit.
Grease the mini muffin tin with cooking spray. Fill each of the 24 holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with Mozzarella cheese. Bake for 15 minutes on the middle oven rack. Remove the nests to cool. Finish making nests with remaining pasta.
While nests are baking, heat the marinara sauce and meatballs.
Assemble meatballs on top of the nests, sprinkle with Parmesan cheese and garnish with fresh basil if desired.
~ Free Tip ~
Can be made ahead. You can make the nests in a regular size muffin tin for a bigger bite. Or make cheesy spaghetti nests topped with boiled egg and ham instead of meatballs for your brunch guests.
Calories: 14kcal | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 4mg | Vitamin A: 0.6% | Calcium: 2.4% | Iron: 0.1%