Instructions

Step 1
Cook spaghetti following packet directions until tender.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until just softened. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 to 6 minutes or until browned.Add garlic. Cook, stirring, for 1 minute or until fragrant. Add tomato purée. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until thickened. Remove from heat. Set aside for 10 minutes to cool.
Step 3
Drain spaghetti. Transfer to a large bowl. Using scissors, cut spaghetti into 5cm lengths. Cool for 10 minutes.
Step 4
Preheat the oven to 180C/160C fan-forced. Grease 18 holes of two 12-hole (1/3-cup-capacity) muffin pans.
Step 5
Add mince mixture to spaghetti. Add egg, flour and 1/2 the cheese. Mix well to combine. Stir in basil and parsley. Season with salt and pepper. Divide mixture evenly among holes of prepared pans, pressing to compact. Sprinkle each cup with remaining cheese.
Step 6
Bake cups for 20 minutes or until cheese is melted and golden. Stand in pans for 5 minutes. Transfer to a baking paper-lined wire rack to cool. Serve warm or cold, sprinkled with extra basil and parsley.