Sloppy Joe Spaghetti Cups

Sloppy Joe Spaghetti Cups (Adapted from National Pasta Assoc.)

8 ounces dry whole-wheat spaghetti, broken in half
3 ounces (about 3/4 cup) shredded sharp white cheddar cheese, divided
1/2 cup sour cream
1 egg, lightly beaten
1/4 teaspoon salt
12 ounces ground sirloin
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
6 ounces tomato paste
salt and fresh ground black pepper
1 cup water

Preheat oven to 350 degrees degrees.

In a large pot of boiling, salted water, cook pasta according to package directions. Turn heat off, drain pasta and rinse with cold water. Place back into the pot.

Meanwhile, in a small bowl, whisk together 2 ounces (about 1/2 cup) cheese, sour cream, egg and salt. Pour into the pot with the spaghetti and toss well to combine.

In a large skillet, add beef and onion - cook over medium, stirring to crumble, until the meat is done and the onion is tender. Add garlic and cook until fragrant, about 1 minute. Stir in Worcestershire sauce, cumin, chili powder, paprika and tomato paste - cook, stirring, for 1 to 2 minutes. Season with salt and fresh ground black pepper. Stir in water and cover skillet - simmer, stirring often, for 10 minutes. Remove from the heat and set aside.

Evenly divide the spaghetti mixture between the wells of a 12-cup muffin tin coated with cooking spray. Using the back of a spoon, press the pasta firmly into the wells. Evenly spoon the seasoned meat into the center of each. Scatter remaining ounce (about 1/4 cup) cheese over each spaghetti cup.

Place into the oven and bake until fully heated through and firm, about 20 minutes. Remove from the oven and place pan on a wire rack to cool slightly, about 5 minutes. Loosen the edges with a thin knife, then remove each of the spaghetti cups to serve.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!