Ingredients

The following ingredients have 4 Servings
  • 8.8 oz Ronzoni Homestyle Pasta
  • 2 cups Bertolli® Rustic Cut Pasta Sauce
  • 1 egg (slightly beaten)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 24 meatballs (cooked)

Instruction

  • Cook pasta according to package directions.
  • Place pasta in large bowl and mix in 1-1/2 cups marinara.
  • Stir in beaten egg.
  • Add 1 cup mozzarella and 1/2 cup Parmesan to pasta mixture and stir well.
  • Spray silicone baking cups with nonstick spray.
  • Fill each cup with pasta mixture, pressing down to make more compact.
  • Place the baking cups in your air fryer. Make sure there is enough room for air to flow freely around them. Don’t overcrowd. These can be done in stages until all are cooked.
  • Cook for 4-5 minutes at 390 degrees Fahrenheit. Carefully remove from air fryer with large tongs.
  • Push a meatball into the center of each muffin cup. Top with a little more sauce and a sprinkling of mozzarella.
  • Return to air fryer and cook an additional 2 minutes at 390 degrees F.
  • Remove with tongs and set aside to cool slightly.
  • Repeat with remaining Spaghetti and Meatball Muffins.
  • Once cooled, they can be taken out of the silicone cups and placed on a serving platter. Serve with additional pasta sauce on the side.
  • These muffins can be wrapped singly for lunchboxes, snacks or freeze for future use.
  • To reheat from frozen, place in microwave and cook for 1 minute. If still a little cold, add more time in 30 second increments.