Mini Spaghetti Pizza Pies

Use your muffin pan to make these mini veggie loaded spaghetti pies – sure to be a new kid and family favorite!

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4-6 servings 1x


  • 8 ounces whole wheat spaghetti
  • 2 eggs, beaten
  • 3/4 cup grated Parmesan cheese, divided
  • 5 ounce can low-sodium pizza sauce
  • 15 ounce can no-salt added beans (Pinto, Cannellini or Great Northern beans)
  • 1 cup frozen chopped spinach, thawed and squeezed dry OR 1 cup chopped cooked mushrooms
  • 3/4 cup ricotta cheese or cottage cheese


  1. Cook spaghetti according to package instructions. Drain and add to large bowl. Add beaten eggs and 1/4 cup Parmesan cheese and mix until spaghetti is evenly coated.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Coat a 12-cup muffin tin with cooking spray. Evenly divide spaghetti among muffin cups pressing down into each cup.
  4. Add beans to empty bowl and mash with potato masher or fork. Mix in pizza sauce. Spoon about a tablespoon over each spaghetti pie.
  5. In another bowl, mix together spinach (or mushrooms), ricotta cheese and 1/4 cup Parmesan cheese. Divide among the spaghetti pies, spooning on top of the sauce.
  6. Top each pie with another tablespoon or so of sauce (save any leftover sauce and serve with the baked spaghetti pies.)
  7. Top each spaghetti pie with remaining 1/4 cup Parmesan cheese and place in oven. Bake for 30 minutes.
  8. Remove from oven and using a sharp knife, cut around each pie and carefully remove. Serve immediately (with remaining sauce if desired.)


Adapted from Big Bird’s Spaghetti Pie, C is For Cooking: Recipes From The Street Cookbook