Adapted from: Emily Bites
1/3 lb Ground Beef
1/4 cup Italian Bread Crumbs
1 Egg White
1/2 T Skim Milk
3/4 cup Marinara Sauce
4 oz Wheat Thin Spaghetti (broken into thirds)
2 Egg Whites
1/2 oz Parmesan Cheese, freshly grated
1/4 cup Mozzarella Cheese
2 T Marinara Sauce
Pre-heat oven to 350.
Cover a baking sheet with tin foil and spray lightly. Also spray six cups of a muffin tin.
Mix together meat, italian seasoning, milk, and 1 egg white.
Split into six even pieces and roll into meatballs.
Place balls on tin foil and bake at 350 for 25 minutes.
Bring a pot of salted water to a boil and add broken spaghetti. Cook for 11 minutes or until noodles are soft.
Strain spaghetti and place colander filled with spaghetti in the refrigerator to cool.
Add sauce to the hot empty pot and put on a low heat on stove.
When meatballs are done, add meatballs to the sauce on low heat to keep warm.
Turn up oven to 400.
When spaghetti is cool to touch, mix in large bowl with egg whites (2), parmesan cheese, mozzarella cheese, and marinara sauce (2 T).
Evenly distribute pasta to six cups in muffin tin, pressing each down in the middle to create a small basket.
Bake pasta cups at 400 for 15 minutes.
When done, take out cups and let cool for two minutes.
Remove pasta cups from muffin tin.
Add a spoonful of marinara sauce from pot and a meatball to each.
Top with parmesan cheese to taste.