Baked Spaghetti Cups Recipe

Introduction

Baked Spaghetti Cups are a fun and delicious twist on classic spaghetti, perfect for parties or a family meal. These portable pasta nests are filled with cheese, spinach, and topped with tomato sauce—easy to make and sure to impress.

Ingredients

• 1 16oz box Barilla spaghetti
• 1 20oz jar Vero Gusto by Barilla Tomato Basil Pasta Sauce
• 3 large eggs
• 1 cup fresh spinach, chopped
• 1 ½ cups grated parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1/3 cup whipped cream cheese

Instructions

1. Step 1: Cook spaghetti in a large pot of salted water until al dente. Drain and set aside to cool.
2. Step 2: Preheat oven to 375 degrees F. Grease two muffin tins with cooking spray and set aside.
3. Step 3: In a large mixing bowl, whisk together eggs and cream cheese until very well combined. Once pasta is cool, add it to the bowl and use tongs to mix with the egg mixture. Add chopped spinach, 1 cup of parmesan, and all of the mozzarella cheese.
4. Step 4: Divide the pasta mixture evenly into the muffin tin cups. Twirl clumps of pasta around your finger to form nests that fit neatly into each cup. Top each with about 2 tablespoons of tomato sauce and sprinkle with the remaining parmesan.
5. Step 5: Bake for about 15 minutes. Let the cups cool on a wire rack for 10 minutes before gently removing. Serve warm with extra sauce if desired.

Tips & Variations

• Use fresh herbs like basil or oregano in the pasta mixture to add extra flavor.
• Swap the spinach for kale or sautéed mushrooms for a different twist.
• For a crispier texture, sprinkle a bit of breadcrumbs on top before baking.
• Make mini versions using a mini muffin tin for bite-sized appetizers.

Storage

Store baked spaghetti cups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 10 minutes or until warmed through to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti cups ahead of time?

Yes, you can assemble the cups a few hours before baking. Keep them covered in the refrigerator and bake just before serving to keep them fresh and crispy.

Can I freeze baked spaghetti cups?

Absolutely. After baking and cooling completely, freeze the cups in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container. Reheat from frozen in a 350-degree oven for 15-20 minutes.

Baked Spaghetti Cups Recipe

---

★★★★★

4.9 from 142 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 12 spaghetti cups 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Baked Spaghetti Cups are a fun and delicious twist on classic spaghetti, perfect for individual servings. Packed with spinach, creamy cheeses, and rich tomato basil sauce, they make a great appetizer or a family-friendly meal that’s easy to prepare and bake in muffin tins for a convenient handheld treat.

---

Ingredients

Scale 1x2x3x

Spaghetti Mixture

• 1 16oz box Barilla spaghetti
• 3 large eggs
• 1 cup fresh spinach, chopped
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup whipped cream cheese

Toppings and Sauce

• 1 20oz jar Vero Gusto by Barilla Tomato Basil Pasta Sauce
• ½ cup grated parmesan cheese (for topping)
• Cooking spray (for greasing muffin tins)

---

Instructions

1. Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside to cool completely to prevent clumping.
2. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375 degrees F (190 degrees C). Grease two muffin tins thoroughly with cooking spray to ensure the spaghetti cups don’t stick.
3. Mix Eggs and Cream Cheese: In a large mixing bowl, whisk together the eggs and whipped cream cheese until smooth and fully combined, which helps bind the pasta cups during baking.
4. Combine Pasta and Cheese Mixture: Once the spaghetti is cool, add it to the egg and cream cheese mixture. Use tongs to evenly coat the pasta. Add the chopped spinach, 1 cup parmesan cheese, and all of the shredded mozzarella cheese to the bowl, folding everything together gently.
5. Form Spaghetti Cups: Divide the pasta mixture evenly among the prepared muffin cups, twirling a small bundle of pasta around your finger to create neat nests that fill each cup.
6. Add Sauce and Parmesan: Spoon about 2 tablespoons of the tomato basil pasta sauce on top of each spaghetti cup, then sprinkle approximately 1 tablespoon of the reserved parmesan cheese over each to add flavor and a beautiful golden finish.
7. Bake: Place the muffin tins in the preheated oven and bake for about 15 minutes, until the cheese is melted and the edges are slightly browned.
8. Cool and Serve: Remove from oven and let the spaghetti cups cool on a wire rack for 10 minutes to firm up. Gently remove each cup from the tin and serve warm, optionally with extra tomato basil sauce on the side.

Notes

• Ensure the spaghetti is completely cool before mixing with the egg mixture to prevent scrambling the eggs.
• Use cooking spray generously to avoid sticking in the muffin tins.
• Spinach can be substituted with other greens like kale or arugula if preferred.
• These cups can be made ahead and warmed up in the oven for a quick meal.
• Adding herbs like basil or oregano into the mix can enhance flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Baked Spaghetti Cups, spaghetti nests, baked pasta, individual spaghetti servings, Italian baked recipe, cheesy spaghetti cups