The "Crust"
Handful of Whole grain spaghetti
1/4 cup of grated parmesan cheese
1 egg
1 tbsp of unsalted butter
The Filling
1/2 lb of ground beef
1/4 cup of Newman's Own Fire Roasted Tomato and Garlic Sauce
The Spices
Salt
Black Pepper
Dried Basil
Dried Oregano
Preheat oven at 350.
In a large size bowl, whisk egg and parmesan together. Set aside.
Break spaghetti in half. Cook spaghetti according to directions on box then strain in a colander. Take butter and throw in the pan you used for the spaghetti. Melt butter and then pour butter into the parm/egg mix (saves a dish). Using tongs, toss the spaghetti in the parm/egg batter. Set aside.
Meanwhile, brown your beef in a medium sized skillet with your spices. Once all the beef is brown, add it into the bowl with all the other ingredients. Pour in tomato sauce and toss with tongs again.
Then divide spaghetti mix into portions that will fit in a muffin tin. The recipe that I followed (sort of) originally made enough for a 12 muffin pan but I halved it for a 6. Bake at 350 for 15-20 minutes. Pull out of oven and let them sit for about 5 minutes. Trust me. You don't want to take them out of the tin right away or they'll apart and you'll have mess! Sprinkle more parmesan on top and you're ready to dig in.
Enjoy!
