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spaghetti cupcakes topped with ricotta and basil in a muffin tin

Sicilian Spaghetti Cupcakes

Course: Finger food/ Starter
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 261kcal
What would the world be without Spaghetti? Give a twist to the Italian classic and make this fun Sicilian version of Norma spaghetti cupcakes. 
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  • 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


  • 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.


Calories: 261kcal | Carbohydrates: 40g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 454mg | Fiber: 4g | Sugar: 6g | Vitamin A: 283IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg