TODAY Food Club

This is my family's favorite way to eat spaghetti and it's great as a make-ahead because it freezes well.

Spaghetti Cupcakes

• Servings: 1 Cupcake
• Yield: 12

Ingredients

• 12 oz Spaghetti
• 23 oz Spaghetti sauce
• 1 lb Ground Turkey
• 1 cup Shredded Carrot
• 1 cup Chopped Spinach
• ¼ cup Italian Parsley, chopped
• 1 Cup Crumbled Cooked Bacon
• 1 Tbsp Minced Garlic
• 1 cup Mozzarella shredded
• 1 cup Ricotta Cheese
• Salt and Pepper to taste

Preparation

1. Preheat oven to 375 F
2. Brown meat with minced garlic. Once cooked add spaghetti sauce, shredded carrot, chopped Italian parsley, chopped spinach and ½ cup crumbled bacon. Bring to a simmer.
3. Meanwhile cook you spaghetti al dente, add to the meat mixture.
4. Grease cupcake/muffin pan. Add pasta mixture, gently push down with a spoon in the center to create a little bowl.
5. Put a dollop of Ricotta in center and add a little more pasta mixture to cover cheese.
6. Mix ½ cup of crumbled bacon with Mozzarella cheese. Top off cupcakes with cheese mixture.
7. Bake for 10-15 min or until cheese is melted.

Recipe Tags

• Make Ahead
• Italian
• Entree