Ah spaghetti bolognaise. A family favourite. A meal I can make in advance, freeze and pull out when I need it. A meal everyone eats without any complaints. It’s my go to meal usually for Thursday nights because our daughter has band and netball training so dinner is late, and it needs to be ready when she walks in the door because she is starving!
I am not going to post my spaghetti bolognaise recipe here because well, I think just about everyone has their own version of spaghetti bolognaise that their family likes. What I will say is that I never miss an opportunity to load vegetables onto our plates and so our bolognaise sauce includes finely diced carrot, zucchini, mushroom and celery, and I usually throw in a big handful of broccoli florets too.
Today I am going to share with you how I turn this dinner meal into a lunch box meal the kids the love – Spaghetti Bolognaise Muffins.
Ingredients
- 1 cup of your bolognaise sauce
- 1 cup of spaghetti noodles – use your kitchen scissors to but the strips roughly in half
- 1 cup grated tasty cheese
- 1 tblspn chia seeds (optional but great for protein, fibre and Omega 3 boost)
- 1 egg beaten
Method
- Pre-heat oven 180 degrees & grease a muffin tray
- Combine all ingredients in a bowl
- Use an ice cream scoop to scoop out the muffin mix – I put mine in paper cases but you could easily just put them in your muffin tray
- Bake for 20-25 minutes. They should be firm
Tips
- This makes about 6, so I usually double the mixture because the kids sometimes have them for breakfast too.
- Could be frozen but I usually make them on the Sunday then pop them in either Monday or Tuesday’s lunch box so they are still fresh.
For other great ideas on how to turn dinner meals into lunches, you may like to check out my post Cook One Dinner, Make 3 Lunches.