Broccoli & cheese pasta cups
2 tablespoons olive oil
2 cups whole wheat organic pasta (uncooked)
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.