Spaghetti Cupcakes Recipes

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EASY CHEESY SPAGHETTI CUPCAKES

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.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6



Easy Cheesy Spaghetti Cupcakes image

Steps:

  • 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.

Kosher salt
Nonstick cooking spray
8 ounces uncooked spaghetti
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella
Grated Parmesan, for serving

SPAGHETTI CUPCAKES

Make and share this Spaghetti Cupcakes recipe from Food.com.

Provided by coconutcream

Categories     Spaghetti

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6



Spaghetti Cupcakes image

Steps:

  • Preheat oven to 375 degrees. Grease 12-cup muffin pan; set aside.
  • In a large bowl, combine spaghetti, eggs, parmesan cheese, and pepper.
  • Evenly press mixture into muffin cups to form a crust.
  • Evenly top each cup with pasta sauce, then mozzarella cheese.
  • Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.

Nutrition Facts : Calories 288.3, Fat 12.1, SaturatedFat 5.8, Cholesterol 133.4, Sodium 533, Carbohydrate 27.7, Fiber 1.1, Sugar 5.2, Protein 16.4

8 ounces spaghetti, cooked and drained
4 eggs, slightly beaten
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1 1/2 cups pasta sauce (Ragu Old World Style)
2 cups mozzarella cheese, shredded

SPAGHETTI AND MEATBALLS (CUPCAKES)

More of a how-to than an actual recipe as this begins with 10 of your favorite white cupcakes, either from a box or homemade. Fun to make, fun to serve, and no fancy equipment needed either. I used a #7 tip to pipe on the spaghetti but you can use a Ziploc and snip off a corner if the other isn't available. Zaar editor would not recognize the 11 hazelnut chocolates (Ferrero Rocher) needed for an all-important part of the presentation...the meatballs! Please keep that in mind.

Provided by Julie Bs Hive

Categories     Dessert

Time 20m

Yield 1 platter, 10 serving(s)

Number Of Ingredients 6



Spaghetti and Meatballs (Cupcakes) image

Steps:

  • Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
  • Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
  • Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
  • Enjoy your spaghetti & meatballs!

Nutrition Facts : Calories 201.3, Fat 8.1, SaturatedFat 1.8, Cholesterol 0.3, Sodium 85.4, Carbohydrate 32.1, Sugar 29.9, Protein 0.1

10 vanilla cupcakes, baked in white paper liners
1 (16 ounce) can vanilla frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
3/4 cup low-sugar strawberry preserves (best for color)
2 tablespoons grated white chocolate, plus an additional chunk (to garnish)

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