Description
These easy cheesy spaghetti cupcakes turn classic pasta into fun, perfectly portioned bites with crispy edges and gooey centers. They’re a simple, crowd-pleasing option for weeknight dinners or casual gatherings.
Ingredients
Cooking spray
8 oz. uncooked spaghetti
1 1/2 cups marinara sauce, divided
1 1/2 cups shredded mozzarella cheese, divided
Grated Parmesan cheese, for serving
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin pan with cooking spray.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 10 minutes. Drain, rinse with cold water, and transfer to a large bowl.
- Stir in 1 cup of marinara sauce until the spaghetti is evenly coated, then mix in part of the shredded mozzarella cheese.
- Using a fork and spoon, twirl portions of spaghetti into nests and place them into the muffin cups.
- Top each nest with the remaining marinara sauce and mozzarella cheese.
- Bake for about 15 minutes until tops are golden brown and edges are slightly crispy.
- Let cool for 5 minutes, then carefully remove from the pan.
- Garnish with grated Parmesan cheese and serve warm.
Notes
Add cooked ground beef or sausage for a heartier version.
Mix in sautéed vegetables like mushrooms, spinach, or bell peppers for extra flavor.
Experiment with cheeses such as cheddar or provolone.
Add red pepper flakes for a bit of heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven for best texture or microwave briefly.
Freeze after cooling completely and reheat when needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg
