Spaghetti “Cupcakes” are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and sausages all made in a cupcake pan!
EASY SPAGHETTI “CUPCAKES”
These Spaghetti “Cupcakes” look like little bird nests. They are not only super simple to make but they are kid-friendly and an easy, fun meal to make with kids! they are handheld spaghetti cups! Who wouldn’t love that?!
TIPS FOR MAKING THESE SPAGHETTI CUPS:
- These can be made ahead and any leftovers can be frozen to be reheated later.
- Chicken sausage or turkey sausage can all be used or you can leave it out all together.
- Pre-cooked sausage can also be substituted for the fresh.
- Definitely save some marinara sauce for serving. These are a lot of fun to dip!
- Any thickness of spaghetti will work, including angel hair.
INGREDIENTS NEEDED:
(2) JOHNSONVILLE® Mild Italian Sausage Links
8 ounces (1/2 box) spaghetti
1 cup ricotta cheese
1/2 cup Parmesan cheese
2 eggs, beaten
1 cup spaghetti sauce, plus more for serving
1 cup shredded mozzarella cheese
HOW TO MAKE THESE DELICIOUSLY SIMPLE SPAGHETTI CUPCAKES:
Cook the sausages as directed on the back of the package.
Note: I cooked all of the sausages from the pack and use the extras for dinner the following night.
Once finished cooking, cut each of the sausage links into about 1-inch thick slices.
At the same time, cook spaghetti until al dente.
Preheat oven to 350f degrees. Spray a 12-cup muffin pan with nonstick cooking spray. Once spaghetti is cooked, drain well. Then place it into a large bowl. Stir in ricotta and Parmesan cheeses and eggs.
Divided the cheesy-spaghetti into each of the 12 muffin cups. Gently press down the spaghetti to make a small bowl shape.
Top each spaghetti cupcake with about a tablespoon of spaghetti sauce.
Then top with a slice of cooked sausage.
Finally, top each cupcake with mozzarella cheese.
Bake for about 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
Carefully remove the cupcakes using a small spatula or fork. Then serve cupcakes with a bit of extra spaghetti sauce for dipping!
These can be refrigerated or frozen and then reheated in the microwave.
Enjoy!
Originally published: September 2017
Updated & republished: April 2020
EASY SPAGHETTI "CUPCAKES"
Ingredients
- 2 JOHNSONVILLE® Mild Italian Sausage Links
- 8 ounces 1/2 box spaghetti
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 2 eggs, beaten
- 1 cup spaghetti sauce plus more for serving
- 1 cup shredded mozzarella cheese
Instructions
- Cook the JOHNSONVILLE® Mild Italian Sausage Links as directed on the back of the package.
- Once finished cooking, cut each of the sausage links into about 1-inch thick slices.
- At the same time, cook spaghetti until al dente.
- Preheat oven to 350f degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
- Once spaghetti is cooked, drain well. Then place it into a large bowl.
- Stir in ricotta and Parmesan cheeses and eggs.
- Divided the cheesy-spaghetti into each of the 12 muffin cups. Gently press down the spaghetti to make a small bowl shape.
- Top each spaghetti cupcake with about a tablespoon of spaghetti sauce.
- Then top with a slice of cooked sausage.
- Finally, top each cupcake with mozzarella cheese.
- Bake for about 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
- Carefully remove the cupcakes using a small spatula or fork.
- Then serve cupcakes with a bit of extra spaghetti sauce for dipping!
Notes
Nutrition
CRAVING MORE RECIPES? GIVE THESE A TRY!
MEATBALL SUB CASSEROLE
CREAMY TUSCAN SAUSAGE TORTELLINI SOUP
CROCK POT ITALIAN SAUSAGE & PEPPERS
FRIENDSHIP SPAGHETTI PIE
EASY PIZZA PASTA BAKE
CROCK POT MILLION DOLLAR PASTA
SAUSAGE, EGG & CHEESE BREAKFAST ROLLS
PANCAKE SAUSAGE MUFFINS
Does the spaghetti come out hard and crunchy after baking?
Nope – it stays tender but firm enough to hold together. 🙂
My stomach literally started growling while reading this!!
Very good, have a suggestion, next time I will either use ground sausage or cut the links in smaller pieces. I didn’t have enough Parm Cheese so used some shredded sharp cheddar instead. Made a dozen. Cooked 6 and put the other 6 in frig for another day. Recommend this.
Love this recipe
My favorite part of your posts is the photo of all the ingredients. That tells me just exactly what is needed, and probably saves you a lot of time answering questions that you’d otherwise receive. Thanks again for all your hard work and yummy recipes.