These are perfect for “No-Meat Fridays” during Lent. They pack well in lunches and freeze well for later too!


• 1 pack frozen peas
• 2 cups cooked spaghetti
• 1 can cream of mushroom soup
• 1/2 cup whole milk
• 1/4 cup egg whites
• 2 cans tuna
• Breadcrumbs and parmesan for topping


Preheat oven to 400 degrees Fahrenheit. Steam peas in microwave and add them to the cooked spaghetti. Stir in milk, cream of mushroom soup, egg whites, and tuna.

Coat cupcake tins with a light layer of olive oil. Scoop in spaghetti mixture and pat down. Top with a sprinkle of breadcrumbs and parmesan cheese. Bake for 16-17 minutes. Remove from oven, allow to cool, and serve!