Categories: Pizza/flatbread
Ingredients
- 4 oz. uncooked spaghetti
- 1 large egg, lightly beaten
- 5 oz. frozen chopped spinach, thawed and squeezed dry
- 1/2 cup cottage cheese
- 1/2 cup shredded Parmesan, divided
- 1/4 tsp lemon-pepper seasoning
- 6 bacon strips, cooked and crumbled, divided
- 1/2 cup condensed cream of chicken soup, undiluted
- 1/4 cup spreadable chive and onion cream cheese
- 1 cup chopped cooked chicken breast
- 1/3 cup shredded mozzarella
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
Directions
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Preheat oven to 350. In a large saucepan, cook spaghetti as directed; drain, reserving 1/3 cup pasta water.
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In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan, lemon pepper and half of the bacon. Add cooked spaghetti; toss to combine. Divide mixture among 12 greased muffin cups. Using a greased spoon, make an indentation in the center of each.
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In a large bowl, whisk together undiluted soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and sun-dried tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan.
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Bake pasta cups until set, about 15 minutes. Cool 5 minutes before removing from pan.