Sausage Spaghetti Cupcakes

  • 250gm San Remo spaghetti
  • 250gm ricotta cheese
  • 1/2 cup Parmesan cheese
  • 2 eggs, lightly beaten 
  • 1 cup sweet corn kernels
  • 1 cup San Remo tomato, onion & garlic pasta sauce
  • 12 cooked quail eggs
  • 250 sausages, sliced
  • cheddar cheese for garnishing 

  1. Bring a pot of water to boil. Add salt. Add spaghetti and cook till al dente. Drain away water  (reserved 1 cup pasta water) and cool down slightly.
  2. Add ricotta cheese, parmesan cheese and eggs into the cooked spaghetti. Mix well till evenly coated. Add some reserved pasta water if mixture is too thick.
  3. Grease 12 muffin cups. Place cheese coated spaghetti into muffin cups. Make a indention in the centre. Add in some corn kernels. Top with 1 heap tbsp of pasta sauce. Place quail eggs in the middle and arrange sliced sausages around the edge. Sprinkle some cheddar cheese over.
  4. Bake in preheated oven at 180 deg cel for 10 mins until cheese melted.
  5. Cool down the spaghetti cupcakes in muffin cups for 10 mins. Use a knife and run through around the edge of the cups. Unmould onto serving plate. Serve along with more pasta sauce if desired. 

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