Mini Spaghetti Pies
These Mini Spaghetti Pies are the kind of weeknight recipe that feels special without the fuss. Crispy edges, cheesy interiors, and a comforting meat and tomato center make these little pies a crowd-pleaser. They’re portable, family-friendly, and perfect for feeding a crowd or packing for lunches. The recipe uses 8-oz spaghetti and pantry-friendly ingredients you likely already have.
Why you’ll love these Mini Spaghetti Pies
The texture contrast is irresistible: golden, slightly crisp spaghetti cups that hold a saucy, cheesy filling. Each bite has savory sausage, a bright hit of parsley, and plenty of melty mozzarella. They slice neatly, reheat easily, and travel well. Make a double batch and freeze extras for busy nights.
Ingredients
- 8-oz spaghetti
- 1/3 cup butter, melted
- 2 large eggs, whisked
- 1/2 cup grated parmesan cheese
- 3/4 cup cottage cheese
- 1/4 cup parmesan cheese
- 1 Tbsp dried parsley
- 1 lb Italian sausage
- 2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
Equipment
- Large pot for boiling pasta
- Large skillet
- Mixing bowls
- Muffin tin (12-cup)
- Measuring cups and spoons
- Tongs or fork for handling pasta
Make-ahead and storage notes
You can assemble these Mini Spaghetti Pies a few hours before baking and keep them chilled until ready to cook. Leftovers store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes or in the microwave until warmed through. To freeze, bake first, cool completely, wrap individually, and freeze for up to 2 months.
Step-by-step directions
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin so the spaghetti cups release easily after baking.
- Bring a large pot of salted water to a boil. Add 8-oz spaghetti and cook until just al dente according to package directions. Drain well and return the pasta to the pot so it cools slightly and is easier to handle.
- In a medium bowl, whisk together 1/3 cup melted butter and 2 large eggs until smooth.
- Add 1/2 cup grated parmesan cheese, 3/4 cup cottage cheese, 1/4 cup parmesan cheese, and 1 Tbsp dried parsley to the butter-egg mixture. Stir until the mixture is evenly combined; this will become the cheesy binder for the spaghetti.
- Toss the cooked spaghetti with the butter-egg-cheese mixture until every strand is lightly coated. Use tongs or a fork to make sure the pasta is well coated so it will form sturdy cups in the muffin tin.
- In a large skillet over medium heat, cook 1 lb Italian sausage, breaking it into small pieces with a spoon as it browns. Cook until there is no pink remaining and the sausage is browned and cooked through, about 6–8 minutes. Drain any excess fat from the skillet.
- Add 2 cups spaghetti sauce to the skillet with the cooked sausage. Stir to combine and let the sauce simmer gently for 2–3 minutes so the flavors meld. Remove the skillet from the heat and set aside to cool slightly.
- Divide the coated spaghetti evenly among the 12 muffin cups. Press the spaghetti into the bottom and up the sides of each cup to form a nest or crust. Work carefully so the nests are even and have a little well in the center for the filling.
- Spoon the sausage and sauce mixture into the center of each spaghetti nest, filling each cup about three-quarters full so there’s room for cheese on top.
- Sprinkle 1 cup shredded mozzarella cheese evenly across the 12 cups. Use as much or as little as you like, but aim for even coverage so every pie gets melty topping.
- Bake the muffin tin in the preheated 375°F oven for 18–22 minutes, or until the edges of the spaghetti are golden brown and the cheese is melted and bubbly. Check at 18 minutes and add a few minutes if needed for deeper browning.
- Remove the muffin tin from the oven and let the Mini Spaghetti Pies rest for 5 minutes. This brief rest helps them set so they hold their shape when removed.
- Carefully run a small knife around each cup if needed, then use a spoon or fork to lift each pie from the tin. Serve warm with extra sauce for dipping, a sprinkle of parmesan, or a pinch of dried parsley for color.
Tips for success
- If the spaghetti seems sticky after draining, toss it with the melted butter immediately so the strands don’t clump together before you form the cups.
- Use tongs to press and shape the spaghetti into the muffin tin — it’s easier to get even nests that way.
- For a lighter version, choose a lower-fat cottage cheese and part-skim mozzarella. The texture will still be delicious.
- These mini pies are versatile: swap the Italian sausage with a lean ground beef alternative or a plant-based crumbled sausage if you prefer. The ingredient amounts remain the same.
- To get extra-crisp edges, place the muffin tin on a preheated baking sheet in the oven so the bottoms brown more quickly.
Serving suggestions
Pair these Mini Spaghetti Pies with a crisp green salad and a tangy vinaigrette to cut through the richness. They’re great with roasted vegetables or a simple garlic bread on the side. For a party, set out a few dipping sauces — extra spaghetti sauce, pesto, or a garlicky yogurt dip — so guests can customize each bite.
Frequently asked questions
Can I make these gluten-free? Yes. Use gluten-free spaghetti, and double-check that your spaghetti sauce and sausage are labeled gluten-free.
Can I prepare them ahead? Assemble them in the muffin tin, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
How do I freeze them? Bake, cool completely, then wrap each pie individually with plastic wrap and foil, or store in a freezer-safe container. Reheat from frozen in a 350°F oven for 20–25 minutes, or until hot throughout.
Why this recipe works
This recipe is a great example of comfort food made compact and practical. Coating the spaghetti with the egg-butter-parmesan mixture binds the noodles so they form neat cups. The cottage cheese adds a gentle creaminess inside without weighing the pies down, while the mozzarella on top melts to a perfect, slightly browned finish. Browning the sausage first builds a savory foundation, and finishing with the sauce keeps each bite saucy and satisfying.
Final notes
If you’re feeding kids or hosting a casual dinner, these Mini Spaghetti Pies are a winner. They take a classic pasta dinner and transform it into individual portions that look and feel special. Make them exactly as written for a reliable favorite, or customize fillings and cheeses to match your family’s tastes. Enjoy!
Mini Spaghetti Pies
Ingredients
Equipment
Method
- Preheat oven to 350°F and lightly spray a 12-cup muffin pan with cooking spray.
- Cook the spaghetti according to package directions until al dente, then drain and return to a large bowl.
- Toss the hot spaghetti with the melted butter, then add the whisked eggs and 1/2 cup grated Parmesan; mix until the pasta is evenly coated.
- Divide the spaghetti evenly among the 12 muffin cups, pressing the pasta down and up the sides to form small nests.
- While the pasta cooks, brown the Italian sausage in a skillet over medium heat, drain any excess fat, then stir in the spaghetti sauce and remove from heat.
- In a small bowl, combine the cottage cheese, 1/4 cup Parmesan, and dried parsley; spoon or divide this mixture evenly into each spaghetti cup.
- Spoon the sausage and sauce mixture over each cottage-cheese–topped spaghetti cup; you may have leftover sauce.
- Top each cup with shredded mozzarella cheese.
- Bake for 30 minutes until the cheese is lightly browned and the pies are set; let cool a few minutes before removing from the pan.
Notes
- Use a nonstick or well-greased muffin pan to prevent sticking.
- Drain excess fat from the sausage before adding the sauce.
- Allow pies to cool slightly before removing to keep them intact.
