Description
Mini pasta cups packed with cheese and vegetables, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 8 ounces of pasta (your choice)
- 1 cup of mixed vegetables (bell peppers, carrots, zucchini, etc.)
- 1 cup of shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup of milk
- 2 eggs
- Salt and pepper to taste
- Optional: herbs like basil or oregano
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until just al dente, then drain and set aside to cool for a few minutes.
- In a large mixing bowl, combine the cooked pasta with the mixed vegetables, shredded cheese, milk, eggs, salt, and pepper. Stir everything together until the mixture is evenly combined.
- Grease a muffin tin or use silicone muffin cups for easy removal. Spoon the pasta mixture into the muffin tin, filling each cup to the top. Place in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and set.
- After baking, let the cups cool slightly before gently removing them from the tin. Serve warm and enjoy the delicious cheesy goodness.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze them for up to two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg