Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with avocado oil spray or brush with olive oil to prevent sticking.

Brown the meat in a skillet over medium heat. Use a spatula to break it into crumbles and cook for 6–8 minutes or until no longer pink. Season with salt, pepper, and garlic powder. Stir in the ketchup and mustard and remove from heat to cool slightly.

In a mixing bowl, combine the cooked pasta, blended cottage cheese, shredded cheddar, and cooked meat mixture. Add the egg, if using, and mix until everything is fully combined. The egg helps bind the mixture and improves texture.

Scoop the mixture into the prepared muffin tin, filling each cavity to the top. Use the back of a spoon to press the mixture down firmly into each cup—this helps them bake into shape.

Top each cup with a little extra shredded cheddar and a few pickle chips or chopped pickles, if desired.

Bake for 18–22 minutes, or until golden brown on top with slightly crispy edges. Let the cups cool in the tin for at least 10 minutes before removing—this helps them firm up and stay together.

Carefully remove the cups using a silicone spatula or butter knife. Serve warm or store for later.