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5-Ingredient Spaghetti Cups

Makes 12

Hands-on time: 10 minutes

Hands-off time: 25 minutes


3 cups leftover cooked spaghetti

½ cup Purity Jungle Baby Instant Oats Original

4 jars (125ml each) Purity Vegetables & Beef

2 large eggs

1 cup grated mozzarella cheese

Serving suggestion:

Cucumber sticks

Sliced strawberries


1. Preheat the oven to 180ºC and line a 12-hole muffin tin with paper liners.

2. In a large mixing bowl, add the leftover cooked spaghetti. Use scissors to cut the spaghetti into smaller pieces.

3. Add the Purity Jungle Baby Instant Oats Original, Purity Vegetables & Beef and eggs to the spaghetti and mix until well combined. 

4. Divide the mixture between the muffin liners and top with grated cheese.

5. Bake for 20 minutes until cooked through and the cheese has melted and browned slightly.

6. Allow the cups to cool for 10-15 minutes and serve with cucumber sticks and sliced strawberries and ENJOY! *Chef’s Tip: Refrigerate and consume within 3 days or store in the freezer for up to 1 month!


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