Spaghetti in a Parmesan Cheese Cone Recipe
Take your spaghetti and meatballs to the next level by eating them out of a cone made from Parmesan cheese!
Equipment
- You'll need some sort of cone to use to form your Parmesan cheese cones. I made mine by taking a styrofoam cone that my wife had from an old arts and crafts project and wrapping it in aluminum foil. If you don't have a styrofoam cone though forming construction paper into a cone, securing it with staples and wrapping aluminum foil around that should work as well.
Ingredients
- 4 Folios Parmesan Cheese Wraps
- 8 ounces spaghetti noodles
- 8 ounces spaghetti sauce
- 12 mini meatballs
- 2 tablespoons Parmesan cheese shredded
- parsley diced, to garnish
Instructions
- Take one Folios Parmesan Cheese Wrap — including the piece of parchment paper it comes on — and microwave it for 1 minute.
- Form the cheese around your cone immediately after removing it from the microwave, let cool for at least 5 minutes and then remove the parchment paper. Repeat with the remaining cheese wraps and then refrigerate them for at least another 5 minutes.
- Cook spaghetti noodles according to the directions on the package, drain water, and meatballs and sauce and stir to combine.
- Fill your Parmesan cones with spaghetti and meatballs and top with shredded Parmesan and diced parsley.