Spaghetti Popovers

Popovers. I skipped last week.

Good gravy. I’m sorry about that. I’ve been traveling so much that I don’t even know what day it is, and last Thursday came and went with me in California, completely oblivious to the fact that the world was still, in fact, turning. I’ve gone from Fresno, nearly straight to Greenwich, then back to LA, then immediately to Cleveland, all since the end of September. I’m exhausted and not sure what timezone I am currently in. Perhaps my own. Feels like it anyway.

But I made popovers for you THIS week. No skipping. Spaghetti Popovers.


Well, in all honesty, I made them a few weeks ago, and they were ridiculous. As you may recall, I made Pizza Popovers a few weeks back, and loved them. They were full of flavor, easy to prepare, easy to eat, easy to save and reheat as well. But…something MORE could have been done.

So I did it.

I added cooked spaghetti noodles to a savory popover, similar to the pizza variety.

Goodness and mercy! These are no side dish…they are a MEAL. If you’ve got a microwave at the office or at school, make a batch of these, tuck a couple in your lunchbox, and tote them in for your lunch. If you happen to have meatballs or some cooked ground beef just lying around the house? Throw that in too. (Okay, not really lying around the house, but, refrigerated. You know. Safety first.)

Now, I used leftover spaghetti noodles and sauce, as we always have some in our fridge. Most people do end up with plenty of leftovers when they make a spaghetti dinner. Just save what you have, and the next day, whip up a batch using the leftovers, and then write me that secret Admirer Letter you’ve been wanting to write. I won’t need to give you my address, as I know you’ll be stalking me, and can find it on my tax returns. I’ll be home at least 2 weeks, so I’ll get it before I head back out on the road. (Well, save for that trip to Richmond and Baltimore. Don’t ask!!)

Just make them…and Enjoy!!


Spaghetti Popovers


  • 3 tablespoons butter
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup tomato sauce
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 to 1 1/2 cups cooked spaghetti
  • 1 cup mozzarella, shredded


  1. Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter. Place the pan in the oven for 3 minutes to melt the butter. Remove pan when melted. Spray each vessel with cooking spray to prevent any sticking. Add cooked spaghetti into each of the 6 vessels. Set aside.
  2. In a large bowl, beat the eggs with the milk and tomato sauce. Add in the flour and seasonings, stir to combine. Pour batter evenly into the popover pans, over the spaghetti. (I poured mine almost to the top of each vessel.)
  3. Bake at 375 for 10 minutes, then reduce heat to 350. After 18 minutes at 350, remove from oven and quickly stuff mozzarella into each popover. Return to oven for 5 minutes, or until all are puffed and golden brown.
  4. Remove from oven, serve and enjoy!
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