Everything you love about spaghetti and meatballs gets tucked into an individual biscuit crust in these fun, handheld dinner pies. Tender meatballs, marinara, and melted cheese nested in a golden biscuit shell — they’re cozy, satisfying, and completely adorable in an individual portion. Kids absolutely love them and they’re a great way to make pasta night feel like something more special. They also work brilliantly for meal prep since they reheat perfectly and hold up well packed in a lunch container the next day.
- Swap: Use ground turkey or chicken in the meatballs for a lighter version that still holds together beautifully.
- Make-ahead: Prepare meatballs and marinara up to 2 days ahead; assemble and bake the pies fresh for the best crust.
- Storage: Refrigerate baked pies in an airtight container for up to 3 days; reheat in the oven at 350°F for 12 minutes.
- Variation: Try a chicken and broccoli alfredo filling instead of the classic marinara for a white sauce variation.
- Serving: Serve alongside a simple Caesar salad and a sprinkle of Parmesan cheese over the top of each pie.
I love pasta… but pasta can cost you a whole whack of points if your following weight watchers, so I like to find ways to incorporate just a little pasta into a yummy dish. These little spaghetti and meatball pies are delicious and only 3 points.. Easy to make and something the whole family will enjoy..
Spaghetti and meatball biscuit pies
Ingredients
- 5.5 ounces extra lean ground beef
- 1/4 cup panko crumbs
- 1 tsp oregano
- 1/4 tsp cajun seasoning
- Dash of salt and pepper
- 100 g spaghetti, I weighed dry pasta
- 1/2 cup pasta sauce, I used a calorie reduced kind
- 1/2 Tbsp finely grated parmesan cheese
- 1 7.5 oz package pillsbury biscuits, the ones in the 4 value packs, if you can not find these you can use regular sized pack and weigh out portions
Instructions
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Preheat oven to 350F, boil water on stove for your pasta and cook according to package.
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In a small bowl mix your ground beef, panko, oregano, cajun and salt & pepper. Shape into 10 meatballs (each one weighing just over 1/2 an ounce) if you have more ground beef you can make up extra meatballs to freeze or use for something else..
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Brown meatballs in a frying pan on medium for a few minutes then place in an oven safe sprayed dish and bake in oven for 15 minutes.
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Spray a regular sized muffin pan. Using a rolling pin, roll out each biscuit and place in your muffin cups, each biscuit weighs approx 21g, so if using a larger pillsbury biscuit pack you can weigh out pieces.
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Drain cooked pasta and then transfer to a bowl, mix in 1/2 cup reduced fat/calorie pasta sauce, feel free to add some diced vegetables, I choose not to.
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Divide your spaghetti into the 10 biscuit cups, top with your parmesan cheese.
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When meatballs are out of the oven place one on top of each pie, bake in oven (350F) for approx 16-18 minutes. The pasta will dry out a little on top but there’s something about that little crunch that makes them extra yummy! Makes 10 pies at 3 smart points or 3 points plus each.
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Nutritional info per biscuit.. Calories.. 111… Fat 2.6g…Sat fat 0.9g..Carbs 20.4g…Fiber 0.5g..Sugars 2.7g…Protein 6.5g
