Sicilian Spaghetti Cupcakes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
261 kcal
-
Cuisine
Italian
Sicilian Spaghetti Cupcakes
Report
What would the world be without Spaghetti? Give a twist to the Italian classic and make this fun Sicilian version of Norma spaghetti cupcakes.
Share:
Ingredients
- 250 g Spaghetti
- 250 g ricotta cheese
- 1 aubergine finely cubed
- extravirgin olive oil
For the tomato sauce:
- 1 can peeled whole tomatoes inside juices and seeds removed
- ½ red onion finely chopped
- 1 garlic glove slightly mashed
- A few basil leaves
- 1 tablespoon extravirgin olive oil
- salt & pepper to taste
Instructions
- Preheat oven to 350°F/180°C.
- Arrange the eggplant cubes into a baking tray and drizzle with a little olive oil.
- Roast them for about 10 min, or until crispy.
- In the meantime prepare the tomato sauce. Heat a large frying pan over low temperature. Drizzle with oil and add onion and garlic.
- While the onion is cooking, remove the juices and seeds inside the tomatoes.
- Discard the garlic, and dd the tomatoes and the tomatoes into the pan and stir fry over high heat for about 2 min.
- Add half the basil and season with salt and pepper. Pour in the remaining tomatoes can juices, 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.
- 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.
- 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.
- Arrange the spaghetti nest into muffin tins. With the help of a spoon or a piping back, fill the center of each cupcake with ricotta.
- Bake for 5-10 min or until crisp in a preheated oven to 360°F/190°C.
- Season with freshly cracked black pepper, decorate with extra basil leaves and serve.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
21mg
(7%)
Sodium
137mg
(6%)
Potassium
454mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
283IU
(6%)
Vitamin C
9mg
(10%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 137mg | 6% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
