6 1 hour
Print Recipe

Tomato Cheese Filled Spaghetti Fritters


  • 350g SPC Spaghetti (drained)
  • 100g melted butter
  • 2 large eggs
  • 150g parmesan cheese
  • 120g cup cottage cheese
  • olive oil
  • 400g mince beef
  • 10g dried basil
  • 15g garlic powder
  • 15g onion powder
  • salt pepper to taste
  • 150g SPC Pizza tomato sauce
  • 250g Mozzarella Cheese
  • panko crumbs (optional)


  1. Preheat oven to 180 c
  2. Pour olive oil into pan, add meat and seasonings tomato sauce.
  3. Stir and simmer 10 minutes cool.
  4. Mix together spaghetti and butter.
  5. In a separate bowl, whisk eggs. Add ½ Parmesan cheese and mix well.
  6. Pour egg mixture into into spaghetti and butter mix and mix well.
  7. Spray 2 large muffin pans with cooking spray.
  8. Divide spaghetti mixture evenly into 12 muffin cups.
  9. Press spaghetti to form a little nest in each muffin cup.
  10. Mix together remaining Parmesan and cottage cheese
  11. spread over inside of spaghetti nests.
  12. Spoon evenly the cooled meat mix over spaghetti nests
  13. Top each with mozzarella cheese.
  14. Bake approximately 30 minutes until cheese is lightly browned.
    **Tip you can sprinkle base of muffin tins with panko crumbs to avoid sticking
Tomato Cheese Filled Spaghetti Fritters

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