Spaghetti Bombs
Prep time
Cook time
Total time
Serves: 24 spaghetti bombs
  • 1 package spaghetti noodles - cooked (I used "thick" spaghetti noodles)
  • 2 eggs, uncooked and scrambled in a bowl
  • 5 Tbs melted butter
  • 1 cup of your favorite shredded cheese blend, divided (I used an Italian blend)
  • 1 15 oz container ricotta cheese (usually found close to the sour cream)
  • 1 24 oz jar of Prego Italian Sauce
  • 1 small package of frozen meatballs
  • ½ cup mozzarella cheese for topping
  1. Preheat oven to 350 F
  2. Cook spaghetti noodles according to package instructions, drain
  3. In a saucepan, combine meatballs and Prego and heat
  4. Spray 2 muffin tins with non-stick cooking spray
  5. In a small bowl, beat eggs and add in ½ cup of your favorite shredded cheese + melted butter
  6. Pour egg.cheese mixture over freshly cooked noodles and stir to coat
  7. Using a fork, scoop a few noodles into each muffin tin compartment and "twirl" to create a nest
  8. In a separate bowl, combine ricotta cheese and ½ cup of your favorite shredded cheese and mix well
  9. Spoon about a tablespoon worth of cheese mixture into the center of each spaghetti nest
  10. Place one meatball on top of ricotta cheese and sprinkle with a little mozzarella cheese
  11. Bake for 25 minutes
  12. Serve with additional sauce if you'd like
  13. Enjoy!
Recipe by Southern Made Simple at