Easy Cheesy Spaghetti Cupcakes

from 4 votes

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

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

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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Main Course

Easy Cheesy Spaghetti Cupcakes

Tired of the same old spaghetti? Grab your muffin pan for a family-friendly recipe for Easy Cheesy Spaghetti Cupcakes.
Author: Kelly Senyei
5 from 4 votes
A top-down view of spaghetti cupcakes in a muffin pan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings


  • Cooking spray
  • 8 oz. uncooked spaghetti
  • 1 1/2 cups marinara sauce, divided
  • 1 1/2 cups 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!


Calories: 239kcal, Carbohydrates: 32g, Protein: 12g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 499mg, Potassium: 308mg, Fiber: 2g, Sugar: 4g, Vitamin A: 454IU, Vitamin C: 4mg, Calcium: 157mg, Iron: 1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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5 from 4 votes

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Recipe Rating


  1. I made these today and EVERYONE loved them! They were a huge hit! In fact next time I’ll double the recipe!

    I added Italian sausage and spinach to the sauce for some added nutrients too!

  2. My grandchildren loved these spaghetti cupcakes. What I really liked was that the recipe was easy enough that all the kids could pitch in to help cook. They all love to help in the kitchen!

  3. 5 stars
    My grandchildren loved them! What I really loved about this recipe was that my 6 grandkids ages 4-14 could all pitch it to make them. They all love to help me cook and this recipe was one in which there was something every age could do!

  4. 5 stars
    This recipe works great for my picky family of 4! Butter for the girls (age 12 and 8) in 2 columns. Next, less cheese and sauce for the hubby in the next column. All sauce and cheese for mom in the last column. Haha! Goes great with a glass of Pinot Grigio!

  5. 5 stars
    I made this today and had to shred one BabyBel cheese to make up the 1-1/2 cups of mozz. Just wish that I had some basil leaves for garnish. My husband and I both enjoyed them so I will definitely make them again.