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Spaghetti Cupcakes

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Spaghetti Cupcakes are a delicious and portable meal that come together in 30 minutes!

Spaghetti cupcakes are not my invention. Oh no. As with most of my recipes, I get inspiration from somewhere and then I head to the kitchen to tinker. (BEST JOB EVER!!!) Sometimes it’s cookbooks or magazines, cooking shows or instagram, a meal friends tell me about, or a visit to a restaurant that gives me inspiration to try something new.

Spaghetti Cupcakes

But these spaghetti cupcakes? They are straight from our wedding night. We didn’t have a traditional sit-down meal, but instead had stations – each station had a few different items (salad, entree, sides) with lots of passed hors d’oeuvres. One of the items that our catering planner strongly suggested was angel hair pasta cakes. She said that they were a big crowd-pleaser and while I thought it would go over well with kids, I really didn’t think adults would be into it. Because who cares about spaghetti cupcakes when there are so many other (more delicious?!) options to choose from.

Well, it turns out that a lot of people care about spaghetti cupcakes and that a lot of people love spaghetti cupcakes. So much so that I was so glad the planner convinced me to order more after I cut way back on the amount. They were a favorite – only behind the mashed potato bar and mini burgers, fries, and shakes that came out towards the end of the night.

Spaghetti Cupcakes

What are Spaghetti Cupcakes?

Spaghetti cupcakes are a combination of cooked spaghetti, egg, milk, parmesan, and some Italian seasonings. The mixture bakes in a cupcake tin and transforms into portable little spaghetti cupcakes that can work as an appetizer, main meal or packed in a lunch.

Spaghetti Cupcakes

What to Serve with Spaghetti Cupcakes:

I kept things very basic and simple with a side of marinara sauce and a sprinkle of parmesan cheese, but also added some cooked chicken sausage for a boost of protein. Depending on your appetites and style of eating (aka, how much protein do you need?) you may be able to serve them all on their own.

How to Meal Prep Spaghetti Cupcakes:

If you like to prep food and meals ahead of time, spaghetti cupcakes are perfect! You have a few options. You can cook the pasta ahead of time and then mix them with the milk, egg, and cheese and bake the cupcakes or bake the entire thing and then re-heat the spaghetti cupcakes when you’re ready to eat.

Get Your Kids Involved in Making Spaghetti Cupcakes:

I love bringing kids into the kitchen to help cook! Getting them involved gets them excited to eat the meal, and the learning – and just connecting in general. You can learn more about my philosophy to feeding kids here.

For these spaghetti cupcakes, I would recommend having the kids help whisk together the milk and egg mixture and then after the muffin tins have been filled with the spaghetti mixture, kids can help sprinkle the tops with parmesan cheese. Older kids can obviously do more!

spaghetti cupcakes

CLICK HERE to pin Spaghetti Cupcakes for later.

Don’t forget to tag me (@myeverydaytable or #myeverydaytable) when you make these spaghetti cupcakes! I LOVE to see your creations. 

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Spaghetti Cupcakes

Spaghetti Cupcakes

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Description

Spaghetti Cupcakes are a delicious and portable meal that come together in 30 minutes!


Ingredients

Scale
  • 8 oz. thin spaghetti noodles
  • 1 tsp. olive oil
  • 1/2 cup milk
  • 2 eggs
  • 1 cup grated parmesan cheese, divided
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 12 oz. Italian chicken sausage (not raw)
  • 16 oz. marinara sauce

Instructions

  1. Preheat oven to 375 degrees.
  2. Break pasta in half and cook according to package instructions, just until al dente or a minute less. Drain and toss with 1 tsp. olive oil.
  3. While pasta is cooking, combine milk, eggs, 1/2 cup of the parmesan cheese, salt, garlic powder, and Italian seasoning in a large bowl. Whisk together, add in pasta, and stir until combined.
  4. Spray muffin tin with cooking spray and divide pasta into the 12 muffin wells. Top spaghetti cups with remaining 1/2 cup parmesan cheese and bake for about 12-15 minutes, until golden brown and set.
  5. While spaghetti cups are baking, slice chicken sausage on the bias. Heat medium nonstick pan over medium high heat and when hot, add remaining 1 tsp. of olive oil to pan. Add chicken sausage, and cook until heated through and lightly browned, about 6-8 minutes.
  6. Heat marinara in the microwave or on the stove until hot.
  7. Serve spaghetti cups with marinara for dipping or topping and chicken sausage on the side.

Keywords: pasta, baked pasta

Post, recipe, and pictures updated November 2018. 

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Comments

  1. TastefullyJulie

    Ugh, I saw this just as I was finishing my leftover spaghetti with sun dried tomatoes in garlic wine sauce from dinner last night. This recipe would have been perfect. Next time 😉

  2. Lori

    Love the idea of stations. I’m sure it was a hit. This is such a great idea. Such cute little cups, and the tomatoes look so good!

  3. sophia

    It looks simple, but just so elegant!! I’ve been wanting to make these ever since I saw it in another blogger’s post. Thanks for the reminder!

  4. Baking Serendipity

    I love this appetizer, and the way you approached food overall at your wedding. My husband and I had a pasta bar as our main course, and it was a total hit. (Plus we liked that people filled up to offset a little of the drinking!)

  5. Ameena

    What a cute idea! I love how unique these are…and yet are totally something a non-cook like me could handle.

    I found you through Lynn’s blog…it’s nice to “meet” another Angeleno!