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Broccoli and Cheese Pasta Cupcakes
Broccoli and Cheese Pasta Cupcakes
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Prep Time:
20 minutes
Total Time:
50 minutes
Indulge in guilt-free mac and cheese pasta cupcakes with broccoli, cheese sauce, and light sour cream. Serve with a side salad for a delicious meal.
Ingredients:
  • 2 cups uncooked rigatoni pasta (6 oz)
  • 1 box (10 oz) frozen broccoli & cheese sauce
  • 1/4 cup reduced-fat sour cream
  • 4 tablespoons grated Parmesan cheese
  • 1/4 cup fat-free (skim) milk
  • 1/4 teaspoon dried basil leaves
  • 6 foil baking cups
Instructions:
  • Preheat oven to 350°F. Follow package instructions to cook pasta until al dente, then drain without rinsing.
  • While the broccoli is cooking as per the box instructions, allow it to cool for 1 minute. Transfer the cooked broccoli, cheese sauce, sour cream, 2 tablespoons of Parmesan cheese, milk, and basil into a food processor. Cover and process for 1/2 to 1 minute or until almost pureed.
  • Line 6 muffin cups with foil baking cups and spray with cooking spray. Stand cooked rigatoni upright in each cup. Fill pasta tubes with broccoli mixture, pushing filling between tubes. Sprinkle with 2 tablespoons Parmesan cheese.
  • Bake for 20-25 minutes, or until the tops turn a golden brown color.

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