Spaghetti Muffins are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and sausages all made in a cupcake pan! A FUN HANDHELD DINNER RECIPE These Spaghetti Muffins look like little bird nests. They are not only super simple to make but they are kid-friendly and an easy, fun meal to make with kids! You don’t even have to be a kid. These are fun to make and eat for everyone! Plus, they heat up amazingly well the next day so are perfect for lunch as well! FREQUENTLY ASKED QUESTIONS: Can I make Spaghetti Muffins ahead of time? These can be made ahead and any leftovers can be frozen to be reheated later. Can I use different types of pasta? Yes, regular spaghetti is what I used, but you could use any thickness. Try thin spaghetti, angel hair or even fettuccini or linguini. Can I change up the protein? Chicken sausage or turkey sausage can all be used or you can leave it out all together. Additionally, you could use ground beef if desired (as long as it is cooked and crumbled first). What to serve with Spaghetti Muffins? These fun muffins would go great with some veggies, like steamed broccoli or mixed vegetables. You could also serve with a green salad and some Garlic Breadsticks or some Cheese Stuffed Breadsticks. How can I change these up the next time I make them? Lots of ways to change these up. Cooked meatballs can go on top. I think frozen cooked ones that have been slightly defrosted would work perfect (I wouldn’t use raw ones though.) I think cooked ground beef on top or cooked Italian sausage. Or just try serving these meatless! Does the spaghetti come out hard and crunchy after baking? Nope – it stays tender but firm enough to hold together. How to store leftovers? Any leftover Spaghetti Muffins can be stored in an airtight container and should be kept in the fridge for up to 3-4 days. You can freeze leftovers for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) mild Italian sausage links– to speed this recipe up some, pre-cooked smoked sausage can be substituted. spaghetti pasta– you could use other pasta if needed. I’d try angel hair or fettuccini next. This recipe is the perfect thing to make any time you have any leftover spaghetti pasta. ricotta cheese – if you don’t like ricotta cheese, try small curd cottage cheese instead. Parmesan cheese – I use grated. I just bought the store-bought stuff or you can use the kind in the green bottle. eggs – you want to beat the eggs first before adding them to the spaghetti. This will ensure they get properly mixed in. spaghetti sauce– you can use your favorite jarred or Homemade Spaghetti Sauce. shredded mozzarella cheese – I use store-bought pre-shredded but you can shred it fresh as well. HOW TO MAKE SPAGHETTI MUFFINS: Cook the sausages as directed on the back of the package. Once finished cooking, cut each of the sausage links into about 1-inch thick slices. At the same time, cook spaghetti until al dente. Preheat oven to 350f degrees. Spray a 12-cup muffin pan with nonstick cooking spray. Once spaghetti is cooked, drain well. Then place it into a large bowl. Stir in ricotta and Parmesan cheeses and eggs. Divide the cheesy-spaghetti into each of the 12 muffin cups. Gently press down the spaghetti to make a small bowl shape. Top each spaghetti muffin with about a ablespoon of spaghetti sauce. Then top with a slice of cooked sausage. Finally, top each cupcake with mozzarella cheese. Bake for about 15 minutes. Remove from the oven and allow to cool for a couple of minutes. Carefully remove the muffins using a small spatula or fork. Then serve them with a bit of extra spaghetti sauce for dipping! These can be refrigerated or frozen and then reheated in the microwave. CRAVING MORE RECIPES? Million Dollar Spaghetti Taco Spaghetti Chicken Spaghetti Homemade Spaghetti Sauce Spaghetti Cups Cowboy Spaghetti School Cafeteria Spaghetti Sour Cream Noodle Bake Crock Pot Lasagna Easy Baked Ziti Spasagna {Baked Spaghetti} Crock Pot Spaghetti and Meatballs Originally published: September 2017Updated photos & republished: December 2024 Print Spaghetti Muffins Spaghetti Muffins are a fun and easy recipe! Spaghetti noodles, cheese, marinara sauce and sausages all made in a cupcake pan! Course Main CourseCuisine American Prep Time 30 minutes minutesCook Time 15 minutes minutesTotal Time 45 minutes minutes Servings 6 Calories 460kcal Author Brandie @ The Country Cook Ingredients2 Italian Sausage links8 ounces (1/2 box) spaghetti1 cup ricotta cheese½ cup Parmesan cheese2 large eggs, beaten1 cup spaghetti sauce (plus more for serving)1 cup shredded mozzarella cheese InstructionsCook 2 Italian Sausage links as directed on the back of the package.Once finished cooking, cut each of the sausage links into about 1-inch thick slices. At the same time, cook 8 ounces (1/2 box) spaghetti until al dente. Preheat oven to 350F degrees. Spray a 12-cup muffin pan with nonstick cooking spray.Once spaghetti is cooked, drain well. Then place it into a large bowl. Stir in 1 cup ricotta cheese, 1/2 cup Parmesan cheese and 2 large eggs, beaten with the cooked spaghetti. Divide the cheesy-spaghetti into each of the 12 muffin cups. Gently press down the spaghetti to make a small bowl shape. Top each spaghetti muffin with about a Tablespoon of spaghetti sauce. Then top with a slice of cooked sausage. Finally, top each one with the shredded mozzarella cheese. Bake for about 15 minutes. Remove from the oven and allow to cool for a couple of minutes. Carefully remove the muffins using a small spatula or fork.Then serve with a bit of extra spaghetti sauce for dipping! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 460kcal | Carbohydrates: 32g | Protein: 24g | Fat: 25g | Sodium: 794mg | Fiber: 1g | Sugar: 3g