Spaghetti & Meatball Cupcakes

Preparation

In a stand mixer with a whisk attachment, or in a large bowl with a whisk, combine 3-1/2 cups ricotta, 1-1/4 cup parmesan, and the parsley. Transfer to a piping bag and set aside.

Place a medium sauté pan over medium heat and add in the oil. Add the sausage and break up with a wooden spoon. Cook, stirring often, until the sausage is nearly done.

Add in the garlic and finish cooking before removing from the heat. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil and drop the spaghetti in.

Cook for 6 minutes or until very al dente.

Drain and rinse under cool water. Roughly chop the spaghetti so there are no long pieces. Set aside.

In a large bowl, whisk together the eggs, 1 cup of ricotta, mozzarella, 3/4 cup parmesan, and 1-1/2 cups of sauce. Add in the reserved spaghetti and sausage along with salt and pepper, and toss to combine.

Divide evenly in a greased twelve-cup muffin tin, pressing very firmly into each cup and molding the excess on top into a dome. Bake in a 375°F oven for 15 minutes.

Meanwhile, place your meatballs and 4 cups of marinara sauce in a medium pot and bring to a simmer over low heat. Cover and cook for about 25 minutes, or until heated through.

When the cupcakes are done, let cool for at least twenty minutes before handling. Turn the oven down to 350°F.

Run a paring knife around each cupcake to loosen and transfer to a baking tray. Pipe the herbed ricotta mixture onto each cupcake so that it looks like frosting and place back into the oven for 5 to 10 minutes or until the cheese is warmed through. Top each cupcake with a meatball, a spoonful of extra marinara sauce, and some basil for garnish.