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Muffin-pan macaroni bolognese cups
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Transform the beloved kids' dinner into freezer-friendly muffin cups, ideal for school lunches.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 500g lean beef mince
  • 44.40 gm salt-reduced tomato paste
  • 400g can diced tomatoes
  • 187.50 ml dried macaroni
  • 20.00 ml finely chopped fresh oregano leaves
  • 20.00 ml finely chopped fresh basil leaves
  • 2 eggs, lightly beaten
  • 62.50 ml dried multigrain breadcrumbs
  • 125.00 ml grated extra light tasty cheese
Instructions:
  • In a large frying pan over medium-high heat, heat oil and sauté onion for 5 minutes. Add garlic, carrot, and zucchini, and cook for 6 to 8 minutes until tender. Add mince and brown for 5 minutes. Stir in tomato paste, tomatoes, and 1/2 cup of water, bring to a boil, then simmer on low for 10 to 15 minutes until thickened. Transfer to a large heatproof bowl and cool for 10 minutes before serving.
  • Prepare the pasta as instructed on the packet, then drain.
  • Preheat your oven to 180C/160C fan-forced. Grease a 12-hole muffin pan and line each hole with two 1cm x 14cm strips of baking paper, crossing them over for easy removal later.
  • Combine oregano, basil, egg, breadcrumbs, and pasta with the mince mixture. Season generously with pepper and mix well. Spoon the mixture into the pan holes, gently pressing down to pack it in. Top with cheese and bake until golden and firm, about 20-25 minutes.
  • Allow to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Once cooled, wrap each individually with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before removing the foil and placing in a lunchbox.

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