Thursday, 16 October 2014


Baked Pasta Muffin


Small macaroni pasta          - 1/2 cup
Grated mozzarella                - 1/4 – 1/2 cup as cheese you want
Grated parmesan                  - 2 tblspoon (Optional)
Bread crumbs                       - 1/4 cup
Olive oil                               - 3 tblsp
Chopped vegetables             - your choice for topping
Salt                                       - to your taste
Any Italian herb                   - 1 tsp
Chilli flakes                         - 1 tsp (Optional)


Boil the pasta as per package instructions with a pinch of salt. Drain the water and keep aside.
After cooled down, mix with grated mozzarella.
Preheat oven at 190 deg. C.
Grease a muffin pan/muffin moulds with olive oil. Dust it with bread crumbs generously. Tap off the excess crumbs.
Fill with the pasta/cheese mix.
Top with the vegetables of your choice. I used broccoli, Sweet corn, mix peppers, green beans and onions. All are blanched except onions.
Top again with mozzarella if you want, or just with the parmesan.
Then sprinkle bread crumbs evenly over every muffin and drizzle some olive oil over it.

Bake this for 15 – 18 minutes or until a golden crust is formed.
Cool down for 4 minutes and spoon out each one carefully.
It's a great snack for kids after school or may be breakfast for lazy sunday morning.

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