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Spaghetti Cupcakes

by Christopher Costantino, Costantino's Kitchen

azfamily.com

Posted on March 14, 2012 at 7:09 PM

Updated Wednesday, Mar 14 at 7:21 PM

LAYER 1:
1/2 lb. spaghetti
1 egg, beaten
1/4 cup parmesan cheese

 LAYER 2:
1 egg, beaten
8 oz. ricotta cheese
2 Tbsp. parsley, minced

LAYER 3:
1/2 lb. Italian sausage
1 16-ounce jar Costantino's Kitchen Tomato Basil Pasta Sauce

LAYER 4:
3/4 cup mozzarella cheese , shredded

LAYER 5:
8 oz. ricotta cheese
Heavy cream

Instructions

Preheat oven to 350º F.  Fill 12 muffin tins with foil muffin cups and spray the inside of each with non-stick cooking spray. 

MAKE LAYER 1: Boil spaghetti according to package directions.  Drain, rinse and cool.  Add egg, and Parmesan cheese; mix well.  Layer each cup with a thin layer of spaghetti on the bottom.

MAKE LAYER 2: Mix egg, ricotta and parsley.  Put a layer on top of the spaghetti.

MAKE LAYER 3: Brown the sausage, and add pasta sauce.  Add to top of ricotta mixture

MAKE LAYER 4: Top each cupcake with about a tablespoon of mozzarella cheese and bake for 8-10 minutes, or until cheese is bubbly and just beginning to brown.

MAKE LAYER 5: Allow cupcakes to cool for about 10 minutes.  Meanwhile, mix ricotta with enough heavy cream to get a frosting-like consistency.  Put in piping bag and pipe a little on top of each cupcake.  [If you don't have a piping bag, the "frosting" can be added with a knife or small spatula]

Makes 12  cupcakes.

For more information, visit www.costantinoskitchen.com or call 480-382-4095.
 

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