kid-friendly spaghetti sausage cups
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5 from 2 votes

Sausage Spaghetti Cupcakes

Sausage Spaghetti Cupcakes are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and freshly cooked sausages are all made in a cupcake pan!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Sausage Spaghetti Cupcakes
Servings: 6
Calories: 460kcal
Author: Brandie @ The Country Cook

Ingredients

  • 2 JOHNSONVILLE┬« Mild Italian Sausage Links
  • 8 ounces 1/2 box spaghetti
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese
  • 2 Eggland's Best 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

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