Ok they aren't exactly cupcakes but hey. But here is another way to use up a tin of spaghetti. From the 4ingredients website. So quick (I had them whipped up long before the oven had time to heat up) and seriously easy. And my taste testers approved them.
You could probably leave out the cheese if you wanted them dairy free, I added it to be naughty.
- 420g tin spaghetti in sauce
- 4 eggs, beaten
- 2 cups (200g) mozzarella cheese, grated
- Spray oil
Preheat oven to 180°C. In a bowl beat eggs, then add 1 1/2 cups cheese and the spaghetti and stir to combine. Grease muffin tins and evenly distribute the mixture across 12 muffin cups. Top each with remaining cheese and bake for 15 minutes.
Optional: This is a great easy kids’ meal as they can even decorate the tops of their “cupcakes” with sliced olives, mushrooms, ham or capsicum.