Southern In Law: Recipe: Muffin Tin Spaghetti Pies (Gluten Free)

Gluten Free Muffin Tin Spaghetti Pies Recipe - healthy, gluten free, low fat, clean eating recipe, kid friendly, meal prep recipes

Traditional Spaghetti Bolognese gets a modern makeover with these Muffin Tin Spaghetti Pies. Gluten free and so easy to make, these spaghetti muffins are kid friendly and perfect for lunch, dinners, meal prep or a potluck or party addition. Topped with cheese and with crispy crunchy edges, you won’t be able to stop at one! Healthy and delicious.

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Jesse thinks I should have been Italian - and he tells me all the time.

I talk with my hands (even when I'm on the phone and the other person can't see), I could eat pasta all day every day for the rest of my life, I can be very loud and animated when I want to be and I love feeding people.

And the only reason I agree that I should have been Italian would be because I desperately want my own Italian Nonna to cook me delicious Italian food and feed me til I'm completely stuffed.

Click to pin this recipe on Pinterest!

But alas, I'm not Italian. I'm Australian (with a whole hodge-podge of English/European heritage), married to an American who officially becomes an Australian tomorrow night (!!!!!).

Luckily, I grew up with Italian friends, learnt Italian at school and have spent the last 10 or so years perfecting my Italian cooking.... and today I'm undoing all of that because an Italian Nonna would probably yell/shake a rolling pin at me if she found out I was baking spaghetti in a muffin tin..

But I promise you, this recipe is goooooddd. If I wasn't typing right now, I'd totally be telling you with exaggerated hand gestures. That good, friends.

You get all of the traditional flavour with added cheesy goodness and a crispy, crunchy bite sized piece. Yum.

So let me share the recipe with you! >>

healthy, gluten free, sugar free, clean eating, spaghetti, pies, muffin tin, meal prep

Dinner, Lunch

Italian

Yield: makes 12

Author: Southern In Law

Muffin Tin Spaghetti Pies (Gluten Free!)

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

150g gluten free spaghetti, cooked according to package directions (I usually break the spaghetti in half before cooking so it's easier to fit in the muffin tins later)
1 onion, finely diced
500g/1 lb lean ground beef
2 cloves garlic, crushed
1x 400g can crushed tomatoes
A handful of freshly chopped basil, parsley and oregano (or use a sprinkle of dried herbs!)
Salt and pepper, to taste
2 eggs
1/3 cup plain flour
1/2 cup grated cheese
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese, to top

instructions:

How to cook Muffin Tin Spaghetti Pies (Gluten Free!)

Cook your spaghetti according to package directions, then drain, rinse and set aside.
In a medium saucepan over a medium heat, saute your onion and beef mince until brown and cooked through.
Add your garlic and cook, stirring for 2-3 minutes or until fragrant.
Add in your crushed tomatoes and herbs and season to taste with salt and pepper.
Simmer for 20-30 minutes or until the flavours develop and your sauce is thickened.
Leave your sauce to cool slightly before adding your other ingredients.
Preheat your oven to 180C/355F.
Grease your muffin tins and set aside.
Once your sauce has cooled, add your eggs, flour, cheese and mozzarella cheese to a mixing bowl and mix until combined (leave out the parmesan cheese).
Add your cooked spaghetti to your sauce mixture and toss to combine.
Pour your spaghetti mixture into your egg mixture, mixing until all of your ingredients are mixed.
Using tongs, fill each of your muffin wells with your spaghetti mixture, filling each well all the way to the top.
Repeat until all of your mix is used up.
Top each of your spaghetti muffins with grated parmesan and bake for ~20 minutes or until golden and the edges are crisp.
Leave to cool for ~5 minutes and carefully remove each of your spaghetti pies from the tin (I find it's easiest to get them out when they're still hot - simply use a knife to loosen the edges and pop them out).
Enjoy immediately or leave to cool before placing in the fridge or freezer to reheat and eat later.

NOTES:

Like to make your bolognese differently? Feel free to make it however you usually make it instead - or use this recipe to use up leftovers. Simply adjust the amount of spaghetti and eggs/flour to suit the amount of sauce you have.

https://www.southerninlaw.com/2019/05/healthy-muffin-tin-spaghetti-pies-recipe-gluten-free.html

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But tell me,

If you could choose the country you were born in, where would you choose?

I'd totally choose Italy.. but only if I could also choose not to be coeliac 😜