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Broccoli & cheese pasta cups

Broccoli & cheese pasta cups

Broccoli & cheese pasta cups

Broccoli & cheese pasta cups


2 tablespoons olive oil

2 cups whole wheat organic pasta (uncooked)

4 eggs

1/2 cup ricotta cheese

1/2 cup milk

1/2 cup pureed cannelloni beans

1 cup grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle on top)

1 cup shredded provolone cheese

1 cup steamed broccoli, cut into small pieces

1 teaspoon fresh parsley

1 teaspoon fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper


Preheat the oven to 350 degrees.

Grease the insides of a muffin pan using olive oil with a brush or paper towel.

Boil water and cook pasta according to instructions but reduce cooking time by 2 minutes. Drain and let cool slightly.

In a large bowl, whisk together the eggs for two minutes until light and fluffy. Add the milk, ricotta cheese and beans, mix. Stir in the provolone cheese and 1/2 cup of Parmigiano-Reggiano cheese. Add the pasta, broccoli, herbs, salt and pepper. Stir until the cheese mixture completely coats the pasta.

Pour into each cup, filling completely. Sprinkle the remaining Parmigiano-Reggiano cheese on top. Bake for 20-22 minutes until the cheese is bubbly on top and slightly browned.

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