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Spaghetti On a Stick

These whimsical appetizers combine spaghetti and meatballs on a stick, perfect for gatherings and fun dining experiences.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Appetizer, Finger Food
Cuisine: Italian
Calories: 275
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 ounces Angel Hair Pasta This pasta adds a delicate and light texture.
  • 1/2 cup Alfredo Sauce The creamy, rich sauce brings a smooth flavor.
  • 1/2 cup Fresh Grated Parmesan Cheese Adds a savory, nutty element.
  • 1 each Egg (Beaten with Fork) Acts as a binding agent.
Sauce and Meatball Ingredients
  • 1 cup Marinara Sauce Tangy sauce perfect for the meatballs.
  • 1 bag Italian Style Cooked Perfect Meatballs Juicy meatballs that provide hearty flavor.
Garnishing Ingredients
  • 1 each Fresh Basil To garnish.
  • 1 each Fresh Parmesan Cheese For a finishing touch.
  • 1 package Long Toothpicks Essential for assembling and serving.

Method
 

Cooking the Pasta
  1. Begin by cooking your angel hair pasta al dente according to the package directions.
  2. Once cooked, drain the pasta and combine it with 1/2 cup of Alfredo sauce, 1/4 cup of Parmesan cheese, and the beaten egg.
Preparing the Muffin Tin
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a mini muffin tin with cooking spray or olive oil.
Forming the Nests
  1. Fill each of the 24 holes in the muffin tin with the pasta mixture.
  2. Twirl the pasta together and press down gently to create a nest shape.
Baking the Nests
  1. Place the muffin tin in the preheated oven and bake for about 15 to 20 minutes.
  2. Remove them when they are just starting to brown.
Heating the Sauce and Meatballs
  1. While the nests are baking, heat your marinara sauce and the Italian meatballs in a saucepan over medium heat.
  2. Stir occasionally until warmed through.
Assembling the Appetizers
  1. Once the pasta nests have cooled slightly, carefully remove them from the muffin tin.
  2. Insert a meatball into the center of each pasta nest using a toothpick.
  3. Garnish each nest with a sprinkle of fresh Parmesan cheese and a few basil leaves.

Notes

Store leftovers in an airtight container for up to three days. You can freeze the pasta nests before baking and reheat them directly from frozen.