Using 'Pasta' as the main ingredient, here is a delightful and kid-friendly snack which is approved by my kids and also the husband.
I made it for the first time using left over mac n cheese and my kids literally fought to pick up the last serving. Since then I have prepared different versions of these muffins varying the kind of pasta, the seasonings, vegetables and each time with fantastic results!!
So it appears here for Day 3 Week 1 of BM #26. The original recipe has been modified to suit our family.
Macaroni 1/2 cup
Shredded Cheese 1/4 - 1/2 cup
Vegetables (I used onion, corn, peas, beans and carrot) 3/4 cup
Salt as needed
Crushed Pepper as needed
Italian Seasoning 1/2 tsp
Pizza/Pasta Sauce 1 Tbsp
*Bread Crumbs 3/4 cup
Olive Oil or any oil of your choice approx 1 Tbsp
Crushed Red Pepper (Optional - I didn't add) as needed
*I powdered 2 bread slices and used for bread crumbs.
Method Of Preparation -
Cook Macaroni or any other kind of pasta adding salt as required as per package instructions, wash in cold water, drain and set aside.
Cook the finely chopped vegetables except onions and set aside.
Preheat the oven to 400 F. Grease the muffin plate or any oven safe cups and dust with bread crumbs and set aside.
In a mixing bowl, add the macaroni, salt, shredded cheese, pizza sauce, finely chopped onions, cooked vegetables, Italian seasoning, crushed pepper and crushed red pepper if using.
Divide the macaroni mixture into the prepared cups or muffin plate, top them with a thick layer of bread crumbs and spray some oil. Optionally top them with more shredded cheese.
Bake for about 25 min or until the tops are brown.
Cool for a few minutes and let the kids enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
Preparation Time 15 min + Baking Time 25 min