Spaghetti Cupcakes
Transform your pasta night with these irresistible Spaghetti Cupcakes—an inventive twist on classic Italian comfort food! These bite-sized delights feature a base of perfectly seasoned spaghetti nests, combined with parmesan cheese and eggs for structure, and filled with a rich, savory meat sauce made from flavorful ground beef, marinara, garlic, and herbs. Each cup is topped with melty mozzarella for a gooey, golden finish that will have everyone coming back for seconds. Baked in a muffin tin for easy serving and portion control, these spaghetti cupcakes are perfect for weeknight dinners, parties, or as a fun, hand-held lunch option. Garnish with fresh basil for a pop of color and extra flavor, and enjoy this fusion of creativity and classic Italian taste! Keywords: spaghetti cupcakes, baked pasta, handheld pasta, muffin tin recipes, Italian comfort food.
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Recipe Information
Ingredients
- 200 grams spaghetti
- 1 cup marinara sauce
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- 2 eggs
- 250 grams ground beef
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 6 leaves basil leaves (optional, for garnish)
- 1 spray nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to package instructions until al dente, then drain and set aside.
Meanwhile, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces. Season with salt, black pepper, and dried oregano. Stir in the marinara sauce and simmer for 5 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cooked spaghetti, beaten eggs, and parmesan cheese. Mix well to coat the spaghetti evenly.
Spray a 12-cup muffin tin with nonstick cooking spray.
Divide the spaghetti mixture evenly among the muffin cups, twisting the noodles to form nests. Use a spoon to press a small indention into the center of each nest.
Spoon a small amount of the meat sauce into the center of each spaghetti cup.
Top each spaghetti cupcake with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Let the cupcakes cool in the pan for 5 minutes before carefully removing them with a spatula.
Garnish with basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1822 mg | 140% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
