Baked Vegan Spaghetti and “Meatball” Cups

SERVES

18 Meatball Cups

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

plant based protein

1 Package Pure Farmland Plant-Based Meatballs (Homestyle)
6 oz. chickpea pasta, cooked and cooled
1/2 cup brown rice flour
1/4 cup ground flaxseed
1/2 tsp. salt
1 cup marinara sauce
2 Tbsp. olive oil
1 package of Pure Farmland Homestyle Meatballs, thawed
Garnish: dairy-free parmesan, fresh basil, more marinara



DIRECTIONS

Preheat the oven to 375°Fahrenheit.

 Add the cooked pasta to a large bowl. Add in the brown rice flour, flaxseed, and salt. Mix well with your hands.

Add the marinara sauce 1/2 cup at a time. Mix together again until everything is combined. Set aside.

Brush a muffin pan liberally with olive oil.

Divide mixture evenly to fill each muffin cup, about 3/4 full with some space in the middle to place the meatballs. Press down on the sides so it sticks together.

Bake in the oven for 25 minutes.

On a separate baking sheet lined with parchment paper, add the meatballs about 1 inch apart. Bake for 12-15 minutes.

Remove both from the oven when done.

Loosen the sides of muffin cups with a fork or knife, and place cooked pasta muffins on a plate.

Top each with a meatball. Top with more marinara, dairy-free parmesan, and fresh basil.

Serve and enjoy!

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