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Gluten-Free Spaghetti Cupcakes
Spaghetti Cupcakes
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Friendly URLs: /spaghetti-cupcakes
40 minutes
4 servings
Adjust servings
One serving is six cupcakes.
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
gluten-free
(?)
Has gluten from:
spaghetti (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
spaghetti (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
egg (medium)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
spaghetti (dry)
parmesan cheese
Customization

 
Who:
Tom
Goal:
Raw Food
Reason:
Make This Gluten-Freee
Recipe:
Gluten-Free Spaghetti Cupcakes
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.6% of RDA
• Calories: 30.4% of RDA
• Carbs: 31.1% of RDA
• Fat (total lipid): 13.7% of RDA
• Fiber: 12.9% of RDA
• Fructose: 0.3% of RDA
• Protein: 20.4% of RDA
• Sodium: 11.2% of RDA
• Sugar: 8.7% of RDA
• Vitamin A (IU): 8.1% of RDA
• Vitamin B6: 11.1% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 9.4% of RDA
• Magnesium: 16.7% of RDA
• Manganese: 21.0% of RDA
• Niacin: 16.5% of RDA
• Potassium: 8.3% of RDA
• Zinc: 14.1% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
85.6
g
Calories
608
 
Fiber
3.60
g
Iron
1.88
mg
Protein
23.0
g
Sodium
168
mg
Sugars
3.27
g
Fat (total lipid)
8.39
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
box
+
-
 
16 ounces.
Le Veneziane Spaghetti in Gluten-Free Spaghetti Cupcakes
1
tbsp
+
-
 
 
2
whole
+
-
 
 
1/3
cups
+
-
 
grated.
 
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Recipe Short Name:
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PREPARATION
1.
Preheat your oven to 375 degrees.
2.
Lightly grease 2 cupcake tins (24 cupcakes).
3.
Cook the spaghetti in salted water until it's 3-4 minutes before al dente (so it's undercooked).
4.
Drain the pasta and run a little cold water over it to cool it down enough for it not to burn your hand when you hold it. Dump the pasta into a large stainless steel bowl.
5.
Add the butter, make sure it melts. Add the parmesan cheese. Add the eggs.
6.
Mix it all together with your hands until it's well-blended.
7.
Fill each cupcake tin with the pasta mixture so its level (don't overfill).
8.
Bake these for 15 minutes at 375 degrees and serve immediately.
"PAIRS WITH" RECIPES:
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
You can use paper cupcake wrappers with this recipe, particularly if the clean-up of your muffin tins is time-consuming.
2.
To get these out, i use a butter knife to go around each cupcake and separate it from the walls of the muffin tin, then i use a large spoon to scoop underneath the cupcake. They hold together surprisingly well.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 608
Protein 23.0 g
Carbohydrates 85.6 g
Iron 1.88 mg
Fiber 3.60 g
Calcium 35.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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