• 4 ounces spaghetti or angel hair pasta, cooked and drained per package instructions
• 2 large egg whites
• 1/4 C finely grated Parmesan, plus more for serving
• 1/4 C shredded mozzarella
• 24 cocktail-size meatballs (homemade or store-bought)
• 1 C marinara sauce, warmed
• 1/4 tsp Kosher salt
Heat oven to 400 degrees. Coat a 24-cup mini muffin pan with nonstick cooking spray. In medium bowl, whisk together egg whites and salt. Toss with cooked spaghetti to coat, then fold in Parmesan and mozzarella. Place a heaping tablespoon of the pasta mixture in each cup of the muffin pan. Press pasta down in the center and up sides to create nest. Bake until golden brown, 12 to 15 minutes. Transfer nests to platter. Warm marinara sauce and meatballs until meatballs are warm throughout. Place a meatball in each of the “nests” and top with remaining marinara sauce, and top with grated Parmesan, if desired.
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