WHAT YOU'll NEED

•  

  For spaghetti cup
• 200

  g of Prego Spaghetti OR Prego High-Fibre Spaghetti, cook as per instructions on the packet
• ¼

  tsp of Coarse black pepper
• ¼

  tsp of Salt
• ¼

  tsp of Garlic powder
• 1

  tsp of Dried oregano
• 3

  tbsp of Butter, melted
• ½

  jar (680g) of Prego Tomato, Basil & Garlic Pasta Sauce
• 2

  tbsp of Olive oil
• 30

  g of Yellow onion, fine diced
• 1

  pip of Garlic, minced
• 500

  g of Beef meatballs
•  

  For garnishing
• 30

  g of Grated parmesan cheese
•  

  A bunch of fresh basil leaves

HOW TO MAKE IT

• 1

  For spaghetti cup, mix all ingredients. Grease a mini muffin tin with some butter and fill each hole with pasta mixture. Use a fork to twirl pasta together and press down to create a cup. Bake in preheated oven at 160°C for 10 minutes. Set aside to cool.
• 2

  Heat up olive oil and sauté the onion and garlic until fragrant. Pour in Prego Tomato, Basil & Garlic Pasta Sauce and cook for 2-3 minutes or bring to a gentle boil. Add in the meatballs and simmer for 5 minutes.
• 3

  To assemble, remove the spaghetti cups from the muffin tray and place the meatballs in the middle of each cup. Pour some sauce over it and garnish with basil leaves and cheese. Lastly, insert a bamboo skewer for each serving and ready to be served.