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Baked spaghetti cups recipe

8 ratings

This fun make-ahead meal makes pasta easy to eat at lunchtime and it's easy on the purse strings too. The baked spaghetti can be open-frozen on a tray with baking paper and stored in a lidded container in the freezer for up to 2 months. See method

Makes 12
5 mins to prepare and 25 mins to cook
220 calories / serving
Vegetarian

Ingredients

200g Hearty Foods Co. spaghetti
300g Tesco garlic & herb passata
1 medium courgette, coarsely grated
1 medium egg, beaten
75g grated 30% reduced fat mature cheese
oil cooking spray
sliced cucumber, to serve
red and green grapes, to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
925kj
220kcal 12%
Fat
5g 7%
Saturates
2g 11%
Sugars
10g 12%
Salt
0.3g 8%

of the reference intake
Carbohydrate 32.2g Protein 10.5g Fibre 2.7g

Method

Preheat the oven to 200°C/180°C fan/Gas 6. Bring a large pan of water to the boil and cook the spaghetti according to pack instructions, until just al dente. Drain and rinse the spaghetti under running water until cool.
In the pan, mix together the passata and the beaten egg until combined. Season with black pepper and add the grated courgette and half of the cheese. Mix well, add the drained spaghetti and stir until evenly coated.
Spray a 12-muffin tin with oil and curl the spaghetti into them. Top with the rest of the cheese and bake for 15-18 mins until the cheese is golden and bubbling. Let cool completely and refrigerate until needed. Serve at room temperature or cold with sliced cucumber and grapes.

See more Lunch ideas for kids