Easy lunch idea: Spaghetti Muffin Molds

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By Catherine Holland By Catherine Holland

8 ounces spaghetti, cooked and drained
4 eggs, slightly beaten
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1 1/2 cups pasta sauce (optional)
2 cups shredded mozzarella cheese (about 8 ounces)

Preheat oven to 375 F. Grease 12 cups muffin pan; set aside
In large bowl, combine spaghetti, eggs, Parmesan cheese and pepper. Evenly press
into muffin cups to form a "crust." Evenly top each cup with pasta sauce, then
mozzarella cheese.
Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.

Weekend event: Back-to-school sampling
On Saturday, August 9, 10 a.m.-2 p.m., all-natural and organic food vendors will be serving up samples of kid-friendly favorites for delicious (and healthy!) lunch ideas to jazz up their child's lunchbox for the upcoming school year.
Come learn about school approved nut-free, gluten-free and dairy-free alternatives to meet kiddos dietary needs. And don't miss the Back To School Gift Shop loaded with one of a kind lunchboxes, backpacks, utensils, pencil boxes and more-and the best part-when you spend $35, you'll receive $5 off your purchase!
Luci's Healthy Marketplace is located at 1590 E. Bethany Home Road, Phoenix. For more information, please visit http://www.lucishealthymarketplace.com.