Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
Easy Cheesy Spaghetti Cupcakes
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- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 206
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 18 mg
- Sodium
- 350 mg
Tired of the same old spaghetti? Grab your muffin pan for a family-friendly recipe for easy cheesy spaghetti cupcakes. They’re 4-ingredient knockout adored by palates of all ages.
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 206
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 18 mg
- Sodium
- 350 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Grease a 12-cup muffin pan with cooking spray.
- Cook the spaghetti until al dente, about 10 minutes. Drain the pasta, rinse with cold water and transfer to a large bowl.
- Stir in 1 cup of the marinara sauce until combined, and then stir in 1 cup mozzarella. Using a large spoon and fork, twirl the pasta into nests and transfer to the prepared muffin pan cavities.
- Top the nests with the remaining 1/2 cup marinara sauce and 1/2 cup mozzarella.
- Bake until the tops are golden brown and the edges are slightly crispy, about 15 minutes.
- Let cool for 5 minutes, then use a spoon to transfer the cupcakes to serving plates. Garnish with grated Parmesan and serve.
