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Sicilian Spaghetti Cupcakes
5 from 3 votes

Sicilian Spaghetti Cupcakes

What would the world be without Spaghetti? Give a twist to the Italian classic and make this fun Sicilian version of Norma spaghetti cupcakes. 

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 6
Calories: 261 kcal
Cuisine: Italian

Ingredients

  • 250 g spaghetti
  • 250 g ricotta cheese
  • 1 eggplant finely cubed
  • extra virgin olive oil
For the tomato sauce:
  • 1 peeled whole tomatoes inside juices and seeds removed, canned
  • ½ red onion finely chopped
  • 1 garlic clove slightly mashed
  • basil a few leaves
  • 1 tablespoon extra virgin olive oil
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350°F/180°C.
  2. Arrange the eggplant cubes into a baking tray and drizzle with a little olive oil.
  3. Roast them for about 10 min, or until crispy.
  4. In the meantime prepare the tomato sauce. Heat a large frying pan over low temperature. Drizzle with oil and add onion and garlic.
  5. While the onion is cooking, remove the juices and seeds inside the tomatoes.
  6. Discard the garlic, and dd the tomatoes and the tomatoes into the pan and stir fry over high heat for about 2 min.
  7. 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.
  8. 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).
  9. Drain the spaghetti and add them into the sauce pan. Add the remaining basil leaves and drizzle with a little olive oil.
  10. Stir fry for a minute to allow all the ingredients to mix together.
  11. 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.
  12. 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.
  13. Bake for 5-10 min or until crisp in a preheated oven to 360°F/190°C.
  14. Season with freshly cracked black pepper, decorate with extra basil leaves and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 261

% 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.