Tomato Spaghetti Muffins

A brilliant way to use up leftover pasta from dinner- bake it into a lunchbox or picnic muffins, the perfect finger food for the whole family!

Preparation: 10 minutes | Cooking: 25 minutes | Suitable from 12 months | Makes 8 muffins

  • 10 Portions

  • 35 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 200g spaghetti
  • 500ml tomato sauce (preferably with herbs)
  • 50g frozen peas
  • 40g grated carrot
  • salt and pepper to taste
  • 100g grated cheddar, plus extra to top


  • Preheat the oven to 180C
  • Place the spaghetti in a pan of boiling water and cook on the hob as per the package instructions
  • In a separate large saucepan add the tomato sauce and gently heat, adding the grated carrot. Cook the sauce for 4-5 minutes until thickened, whisking regularly. Add the cheese and remove from the heat
  • When the pasta is cooked, drain it and add it to the tomato sauce along with the frozen peas. Season to taste
  • Grease a muffin tin with a little butter or spray oil and spoon in the saucy pasta. Top with some extra cheese and bake in the oven for 20 minutes
  • Once the spaghetti muffins have been baked, allow them to cool before attempting to remove them from the muffin tins or they will fall apart
  • Store in the fridge for up to 3 days. The muffins can be eaten cold or reheated in the microwave or oven