Grilled Cheese Spaghetti Cups

You know those nights when you can’t decide between pasta and grilled cheese? Yeah, me too. So instead of choosing, we’re doing both—because that’s the kind of weeknight chaos I can get behind.

These Grilled Cheese Spaghetti Cups are crispy on the outside, cheesy in the middle, and honestly kind of genius. They bake up into tidy little nests of saucy spaghetti topped with buttery grilled cheese squares. It’s comfort food meets finger food, and it’s exactly as fun as it sounds.

They’re perfect for kids, parties, or those nights when you want to feel like you’re eating something “cute” while still housing a full serving of carbs and cheese. Go ahead—take all the credit.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 eggs, beaten
• 4 slices bread (white or wheat)
• 4 tbsp butter, softened
• 1 cup shredded cheddar cheese

Optional Garnishes:
Chopped parsley, crushed red pepper flakes, or a sprinkle of extra Parmesan

Kitchen Tool Tips

Muffin Tin: The secret to getting those adorable spaghetti “cups.” The Wilton Nonstick Muffin Pan releases them cleanly and makes cleanup painless.

Mixing Bowl: For tossing spaghetti, sauce, and cheese together without creating a mess. The Pyrex 3-Piece Glass Mixing Bowl Set is durable and dishwasher safe.

Saucepan: For boiling spaghetti or warming sauce if you want it extra cozy. The Cuisinart 3-Quart Stainless Steel Saucepan heats evenly and has a handy pour spout.

Baking Sheet: You’ll need this for the cheesy toast topping. The USA Pan Half Sheet Pan bakes evenly and doesn’t warp—worth it if you roast often.

How to Make Grilled Cheese Spaghetti Cups

1. Preheat your oven to 375°F and grease a muffin tin.
2. Cook the spaghetti according to package instructions. Drain, toss with olive oil, and set aside.
3. Mix it up: In a large bowl, combine the spaghetti, marinara, mozzarella, Parmesan, and beaten eggs until everything’s evenly coated.
4. Form the cups: Divide the spaghetti mixture into the muffin tin wells, pressing lightly to create little nests.
5. Make the grilled cheese topping: Spread butter on one side of each bread slice. Sprinkle cheddar on top. Place on a baking sheet and bake for 5 minutes, until golden and crispy. Cut into small squares.
6. Bake the cups: Pop the spaghetti cups into the oven for 15 minutes, until the edges are golden and set.
7. Top and serve: Add a crispy grilled cheese square to each cup and serve warm.

Nutritional Information (per serving)

Calories: ~420
Protein: 21g
Carbs: 35g
Fat: 22g

How to Serve

Serve these little guys with a side salad if you’re pretending to be balanced—or just go all in and pair with tomato soup. They’re great for lunchboxes, potlucks, or game-day snacks.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. I love the Rubbermaid Brilliance containers for this.
Reheat: Pop in the oven or air fryer for a few minutes to crisp them back up.
Freezer: You can freeze them (without the bread topping) for up to 2 months. Reheat straight from frozen at 375°F for 10–12 minutes.

FAQs

Can I use other pasta shapes?
Sure! Angel hair or linguine work, but spaghetti holds its shape best in the muffin cups.

Can I skip the eggs?
They help the cups hold together, but if you need an alternative, try a tablespoon of cream cheese instead.

Do these reheat well?
Yes, especially in an air fryer—they crisp back up perfectly.

Can I make them ahead?
Absolutely. Assemble the spaghetti cups ahead and bake just before serving.

Flavor Pairing Suggestions

• Tomato basil soup
• Simple green salad with balsamic vinaigrette
• Roasted broccoli or asparagus
• Sparkling water with lemon (or a light red wine if we’re being honest)

If you try these Grilled Cheese Spaghetti Cups, I’d love to hear how they went over at your table—especially if the kids declared them “the best thing ever.”

Grilled Cheese Spaghetti Cups

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Servings

4

servings

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Ingredients

• 8 oz spaghetti

• 1 tbsp olive oil

• 1 cup marinara sauce

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 2 eggs, beaten

• 4 slices bread (white or wheat)

• 4 tbsp butter, softened

• 1 cup shredded cheddar cheese

Directions

• Preheat oven to 375°F. Grease a muffin tin.
• Cook spaghetti according to package instructions; drain and toss with olive oil.
• In a large bowl, mix spaghetti with marinara, mozzarella, Parmesan, and eggs.
• Divide spaghetti mixture into muffin tins, pressing down slightly to form nests.
• Butter one side of each bread slice and sprinkle with shredded cheddar.
• Place bread on a baking sheet and bake for 5 minutes until crispy. Cut into squares.
• Bake spaghetti cups for 15 minutes. Top each with a crispy cheese bread square and serve!

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