//Easy Cheesy Spaghetti Cupcakes

Easy Cheesy Spaghetti Cupcakes

Tired of the same old spaghetti? Grab your muffin pan for this family-friendly recipe for Easy Cheesy Spaghetti Cupcakes.


A top-down view of spaghetti cupcakes in a muffin pan

A top-down view of spaghetti cupcakes in a muffin pan

I’ve made pasta 1,001 ways over the past year. You name the shape and the sauce, I have cooked it and I (plus my hungry man squad) have devoured it.

Needless to say, it was time for something new. So when in doubt, get that muffin pan out!

A view of a muffin pan containing spaghetti cupcakes

A view of a muffin pan containing spaghetti cupcakes

Savory or sweet, there’s just something about transforming a traditional recipe into muffin form, from lasagna and pizza to apple pie and chocolate chip cookies. And who could forget breakfast in a myriad of muffin pan forms? We’ve got hash browns, the BEC (that’s bacon, egg and cheese!) sandwich and even granola as part of the muffin pan party. Spaghetti, you’re up next!

Easy Cheese Spaghetti Cupcakes are a 4-ingredient recipe knockout adored by palates of all ages. Best of all, this setup lends itself to a wide range of sauce options, including bolognese, vodka and even pesto. So grab your sauce of choice and take your muffin pan for a spin on the savory side! 

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A top-down view of spaghetti cupcakes in a muffin panA top-down view of spaghetti cupcakes in a muffin pan


Easy Cheesy Spaghetti Cupcakes

  • Cooking spray
  • 8
    uncooked spaghetti
  • 1 1/2
    marinara sauce, divided
  • 1 1/2
    shredded mozzarella cheese, divided
  • Grated Parmesan cheese, for serving

Preheat the oven to 400°F. Grease a 12-cup muffin pan with cooking spray.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes.

Drain the pasta, and then rinse it with cold water and add it to a large bowl.

Stir in 1 cup of the sauce until combined, and then stir in the shredded mozzarella cheese.

Using a large spoon and fork, twirl the pasta into nests and transfer it to the prepared muffin pan.

Top each cup with the remaining marinara sauce and mozzarella cheese.

Bake until the tops are golden brown and the edges are slightly crispy, about 15 minutes.

Remove the cupcakes from the oven and let them cool for 5 minutes. Using a spoon, transfer the cupcakes from the pan onto serving plates.

Garnish with Parmesan cheese and serve.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Easy Cheesy Spaghetti Cupcakes

Amount Per Serving

Calories 239
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 22mg7%

Sodium 499mg22%

Potassium 308mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 4g4%

Protein 12g24%

Vitamin A 454IU9%

Vitamin C 4mg5%

Calcium 157mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.