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Mini Pasta Muffin Bakes with Cheesy Beef

Mini Pasta Muffin Bakes with Cheesy Beef for Happy Tummies

Mini Pasta Muffin Bakes with Cheesy Beef are kid-friendly, customizable, and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 2 cups Cooked short pasta Elbow, penne, or rotini can be used
For the Beef Mixture
  • 1 pound Ground beef Can substitute with ground turkey or chicken
  • 1 tablespoon Olive oil Any cooking oil can be used
  • 1 Onion, finely chopped Shallots or leeks are substitutes
  • 2 cloves Garlic, minced Fresh or powdered garlic works well
For the Sauce
  • 1 cup Tomato sauce or marinara Alfredo or pesto can be used for variety
  • 1 teaspoon Salt Adjust to preference
  • 1 teaspoon Black pepper Adjust to preference
  • 1 teaspoon Italian seasoning Consider making your own spice mix
For the Cheesy Topping
  • 1.5 cups Shredded mozzarella cheese Cheddar, provolone, or fontina can also be used
  • 0.5 cup Grated Parmesan cheese Freshly grated is preferable
For Binding and Texture
  • 1 large Egg Replace with a flax egg for vegan option
  • 1 cup Plain breadcrumbs Panko can be used for a crunchier texture
For Baking
  • Cooking spray or paper muffin liners Prevents sticking
For Garnish (Optional)
  • Chopped fresh basil or parsley Adds freshness and color

Equipment

  • Muffin Pan
  • skillet
  • Large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan.
  2. Bring salted water to a boil in a large pot. Cook short pasta until al dente, about 7-9 minutes. Drain and set aside.
  3. In a skillet, add olive oil over medium heat, then sauté chopped onion until softened, about 5 minutes.
  4. Add minced garlic and cook for 1 minute. Stir in ground beef, season with salt, pepper, and Italian seasoning. Cook until browned, about 5-7 minutes.
  5. Pour in tomato sauce or marinara, stir, and simmer for 3-4 minutes until thickened.
  6. In a mixing bowl, combine cooked pasta, beef sauce, beaten egg, half of the mozzarella, Parmesan, and breadcrumbs. Mix thoroughly.
  7. Spoon the pasta and beef mixture into muffin cups, pressing down gently.
  8. Top each muffin cup with remaining shredded mozzarella.
  9. Bake in the preheated oven for 15-20 minutes until tops are golden and cheese is bubbly.
  10. Cool in the pan for 5 minutes then serve warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 15mgIron: 8mg

Notes

These Mini Pasta Muffin Bakes are easy to customize with different ingredients and sauces. Perfect for meal prep and kid-friendly dinners.

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