Italian Pasta and Meatball Cup

Preheat oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin with olive oil.

In a large bowl, combine 8 oz ground beef, 1/4 cup Italian breadcrumbs, 2 tbsp grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp milk. Mix gently until just combined, being careful not to overmix.

Form the meat mixture into 12 small meatballs, about 1 inch in diameter.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally until browned on all sides. They don't need to be fully cooked through as they'll finish in the oven.

Meanwhile, bring a large pot of salted water to a boil. Cook 8 oz rotini pasta according to package directions until al dente, usually about 8-10 minutes. Drain well.

In a large bowl, toss the cooked pasta with 3/4 cup of the marinara sauce.

Divide the pasta mixture evenly among the 6 muffin cups, pressing down slightly to create a nest shape.

Place 2 meatballs on top of each pasta cup and spoon the remaining 1/4 cup marinara sauce over them.

Sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops.

Bake for 15 minutes until the cheese is melted and bubbly and the meatballs are fully cooked.

Let cool in the pan for 5 minutes before carefully removing. Garnish with fresh basil if desired and serve 3 cups per person.