Spaghetti Cups
Get a serving of spaghetti and garlic bread in one with these Spaghetti Cups! Easy, tasty and absolutely delicious.
A FUN TWIST ON YOUR SPAGHETTI DINNER
I’ve been in a recipe creating mood lately where I am taking normal everyday meals and turning them into crescent meal cups. Some of my favorite ones we’ve made recently include: Cheeseburger Crescent Cups, Taco Cups and these Sloppy Joe Cups! They are a super fun and easy way to create some of your favorite dishes into an easy handheld form. These Spaghetti Cups really do combine your spaghetti and garlic bread in one. They turned out so good! Crescent dough is brushed with a delicious buttery, garlic mixture and filled with spaghetti, sauce and (of course!) cheese. How can you go wrong with a recipe like that! So if you want a fun appetizer or dinner treat, you must try this Spaghetti Cup Recipe.
FREQUENTLY ASKED QUESTIONS:
Thin spaghetti works best in this but regular will work just fine. This is also a wonderful to make if you have leftover spaghetti from another dinner.
Absolutely! Adding some ground cooked hamburger or italian sausage would be a great addition!
Absolutely! You will just need more muffin tins.
No you can use the regular triangle crescent rolls but you will want to make sure the dough is spread out enough to cover the filling. You may need to press two triangles together to make a square and seal the seams.
I love mozzarella in this but you could also use shredded parmesan or even some shredded gouda.
You should be able to but I haven’t tested it out yet. So if you do, please come back and let me know!
These can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen. Place fully cooked Spaghetti Cups in a freezer safe bag or container and they will keep frozen for up to 6 months. Let defrost in the refrigerator and reheat in the microwave or the lowest setting in your oven.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- thin spaghetti noodles
- marinara sauce
- crescent roll dough sheet
- mozzarella cheese
- unsalted butter
- parmesan cheese
- basil leaves
- garlic
HOW TO MAKE SPAGHETTI CUPS:
Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. Cook the pasta per the directions on the back of the box, drain well.
Place the pasta noodles back into the pot. Add ½ cup of the marinara sauce and mix to combine, set aside.
Cut the dough into 8 equal-sized sections. Gently press the dough into the greased sections of the muffin tin making sure the corners overlap the sides.
Divide the spaghetti 8 ways and place it into the crescent roll cups.
Top with the cheese evenly.
Fold the corners of the crescent rolls overlapping the filling to form a little cup.
In a small bowl, stir together the butter, parmesan, basil, and garlic.
Brush this mixture evenly over the cups.
Bake for 15 minutes until golden brown.
Serve with the remaining marinara for dipping.
WANT MORE DELICIOUS RECIPES?
Spaghetti Cups
Ingredients
- 4 ounces dried thin spaghetti noodles (or noodle of your choice)
- 1 cup marinara sauce (divided use)
- 1 can crescent roll dough sheet
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon grated parmesan cheese
- 5 fresh basil leaves, finely chopped (optional)
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. Cook the 4 ounces dried thin spaghetti noodles per the directions on the back of the box, drain well.
- Place the pasta noodles back into the pot. Add ½ of the 1 cup marinara sauce and mix to combine, set aside.
- Cut the 1 can crescent roll dough sheet into 8 equal-sized sections. Gently press the dough into the greased sections of the muffin tin making sure the corners overlap the sides.
- Divide the spaghetti 8 ways and place it into the crescent roll cups. Top them with 1 cup shredded mozzarella cheese evenly.
- Fold the corners of the crescent rolls overlapping the filling to form a little cup.
- In a small bowl, stir together 2 Tablespoons unsalted butter, melted, 1 Tablespoon grated parmesan cheese, 5 fresh basil leaves, finely chopped and 2 cloves garlic, minced. Brush this mixture evenly over the cups. Bake for 15 minutes until golden brown. Serve with the remaining marinara for dipping.
Notes
- Regular spaghetti will work with this too.
- Adding in some cooked ground beef or Italian sausage is a great option.
- These can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My 4 year doesn’t like spaghetti but as soon she heard that it was a cupcake she was all in. She loved them and was asking for more. Great idea and easy recipe. I don’t usually write reviews or share my dinners with my other family members, but this was such a success I had to tell everyone!!! Thank you for making me the best mom ever!!
I made this one just for the kiddos so it always makes me SO happy when I hear that your sweet girl enjoyed them! Your comment really means so much!!