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Spaghetti “Cupcakes”

Spaghetti “Cupcakes” are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and sausages all made in a cupcake pan!

A FUN HANDHELD DINNER RECIPE

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?!

kid-friendly spaghetti cups with sausage served on a plate with spaghetti sauce and a salad.

TIPS FOR MAKING 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.
two spaghetti cups shown on a plate with marinara sauce in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • mild Italian sausage links
  • spaghetti pasta
  • ricotta cheese
  • Parmesan cheese
  • eggs
  • spaghetti sauce
  • shredded mozzarella cheese
Italian sausage, ricotta cheese, Parmesan cheese, eggs, spaghetti sauce.

HOW TO MAKE SPAGHETTI CUPCAKES:

Cook the sausages as directed on the back of the package.

cooking Italian sausage links in a cast iron skillet.
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.

cooked Italian sausage, sliced on a wooden cutting board.

At the same time, cook spaghetti until al dente.

cooking spaghetti noodles in boiling water in a large pot.

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.

cooked spaghetti, ricotta cheese, Parmesan cheese and beaten eggs in a large glass bowl.

Divide the cheesy-spaghetti into each of the 12 muffin cups. Gently press down the spaghetti to make a small bowl shape.

pressed spaghetti into muffin cups.

Top each spaghetti cupcake with about a tablespoon of spaghetti sauce.

cheesy cooked spaghetti noodles topped with sauce in a muffin pan.

Then top with a slice of cooked sausage.

spaghetti nests, spaghetti sauce and sliced sausage in a muffin pan (before baking).

Finally, top each cupcake with mozzarella cheese.

spaghetti cupcakes topped with mozzarella cheese.

Bake for about 15 minutes. Remove from the oven and allow to cool for a couple of minutes.

finished, spaghetti and sausage muffins still in muffin pan (before serving.)

Carefully remove the cupcakes using a small spatula or fork. Then serve cupcakes with a bit of extra spaghetti sauce for dipping!

fully cooked spaghetti nests on a plate served with a salad and marinara sauce, sprinkled with parsley flakes.

These can be refrigerated or frozen and then reheated in the microwave.

spaghetti sausage cups with melted cheese placed into a plastic container to store in the refrigerator.

CRAVING MORE RECIPES? GIVE THESE A TRY!

kid-friendly spaghetti sausage cups

Spaghetti “Cupcakes”

Spaghetti "Cupcakes" are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and sausages all made in a cupcake pan!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Sausage Spaghetti Cupcakes, Spaghetti Cups
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 460kcal

Ingredients

  • 2 Italian Sausage links
  • 8 ounces 1/2 box spaghetti
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese
  • 2 large eggs, beaten
  • 1 cup spaghetti sauce plus more for serving
  • 1 cup shredded mozzarella cheese

Instructions

  • Cook the 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.
  • Divide 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

  • These can be refrigerated or frozen and then reheated in the microwave.

Nutrition

Calories: 460kcal | Carbohydrates: 32g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 794mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 3.6mg | Calcium: 306mg | Iron: 1.9mg

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 can vary quite a bit depending on which brands were used.

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Originally published: September 2017
Updated & republished: April 2020

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8 Comments

  1. 5 stars
    THIS IS PERFECT FOR THE KIDS TO HELP MAKE THEN SERVE THEM WITH FRIENDS! GREAT SLEEPOVER TREAT! MY KIDS WOULD LOVE THESE!

  2. 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.

  3. 5 stars
    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.