Baked Vegan Spaghetti and “Meatball” Cups
18 Meatball Cups
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
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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