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1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside.Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese.When spaghetti is cooked al dente, drain and rinse under cold water untilcompletely cool. Drain completely. Transfer back to cooking pot. Add sourcream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beefdry with paper towels. Return beef to skillet; add seasoning mix, tomatopasta and water. Mix well. Cook over medium heat 10 minutes, stirringfrequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cupspaghetti each). Press pasta firmly into cups with back of spoon. Spoon beefmixture into center of each cup (about 1-1/2 tablespoons each), dividingevenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10minutes. Loosen edges with a knife and remove from muffin cups. Serveimmediately.
Nutrition (provided by recipe author)------------------------------------- Calories: 502 Calories From Fat: 120 Total Fat: 13g Cholesterol: 0mg Sodium: 475mg Carbohydrates: 67g Protein: 26g
Recipe Source: National Pasta Association
Web Page: www.ilovepasta.org
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 264 | ||
Calories from Fat: 63 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 77.9mg | 3 % | |
Potassium 300.2mg | 8 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 30g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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