5 Ingredients or Fewer

Spaghetti Cupcakes

March 16, 2015
0 Ratings
  • Serves 8
Author Notes

These Spaghetti cupcakes will give a little twist to the usual version, they’re perfect for kids so they don’t mess around and I’m sure some grown-ups will thank me for this too. They’re also completely vegetarian and can easily become a regular meatless Monday recipe. —The Petite Cook

What You'll Need
  • 250 grams good quality spaghetti
  • 1 cup canned, peeled tomatoes, juices and seeds removed
  • a handfuls baby basil leaves
  • a handfuls grated Parmesan cheese
  • 1 teaspoon minced garlic
  1. Heat a large frying pan over medium heat, and drizzle with extravirgin olive oil. Add the tomatoes and garlic into the pan and stir fry over high heat for about 2 min.
  2. Add few basil leaves and season with salt and pepper. Slightly cover with a lid and cook over low heat for about 20 min. Pour a little water through out cooking time if the sauce is getting too dry.
  3. In the meantime cook your spaghetti. Add them into a pot of salted boiling water and cook for about 10 min for al dente ( see package cooking time instructions). Drain the spaghetti and add them into the sauce pan. Add the remaining basil leaves and drizzle with a little olive oil.
  4. Stir fry for a minute to allow all the ingredients to mix together. When the pasta is ready, form small cupcakes by rolling a little amount of spaghetti with a fork, just as you would do to eat them.
  5. Arrange the spaghetti nest into muffin tins and bake for 5 mins in a preheated oven to 360F/190C. Sprinkle with Parmesan shavings and freshly cracked black pepper. Decorate with extra basil leaves and serve. Enjoy!

See what other Food52ers are saying.

  • The Petite Cook
    The Petite Cook
  • LeBec Fin
    LeBec Fin

3 Reviews

The P. March 24, 2015
Thank you :) Glad you like it, these cupcakes are super cute, they always manage to WOW both kids and grown-ups! :D
LeBec F. March 23, 2015
p.s. i figured out something to complete the Easter basket idea!--the 'eggs' could be made out of soft fresh mozarella rolled into quail egg shape and size!! Maybe you could even figure some way to make them speckled (poke little rolled beads of orange cheddar into the surface of the mozarella- for the spots. :-)
LeBec F. March 23, 2015
Adorable! I'm already imagining spaghetti Easter Baskets!!
( Maybe use tagliatelle for the handles; just cook it long enough so it's flexible but holds its shape, and poke the 'ends of the arched handle' into the baskets just before serving.) Boy, I think you would stay in the memory of MANY children with the spaghetti cupcakes!