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Mini Pasta Muffin Bakes with Cheesy Beef

Mini Pasta Muffin Bakes with Cheesy Beef for Family Fun

Mini Pasta Muffin Bakes with Cheesy Beef are an easy and delicious snack perfect for busy families.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Mixture
  • 2 cups Cooked Short Pasta Elbow, penne, or rotini work well.
  • 1 lb Ground Beef Can substitute with ground turkey or chicken.
  • 2 tbsp Olive Oil For sautéing.
  • 1 medium Onion (finely chopped) Yellow or white.
  • 2 cloves Garlic (minced) Fresh is best.
  • 1 cup Tomato Sauce or Marinara Alfredo or pesto can be used too.
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Italian Seasoning
  • 1 cup Shredded Mozzarella Cheese Can use cheddar or other melting cheeses.
  • 1/2 cup Grated Parmesan Cheese Optional but recommended.
  • 1 large Egg Acts as a binder.
  • 1 cup Plain Breadcrumbs Panko breadcrumbs add crunch.
  • Cooking Spray or Paper Muffin Liners To prevent sticking.
  • Optional Garnish Fresh basil or parsley.

Equipment

  • Muffin Pan
  • Large skillet
  • Large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan with cooking spray or muffin liners.
  2. Cook the short pasta in salted boiling water for about 7-9 minutes until al dente, drain, and let cool slightly.
  3. In a large skillet, heat olive oil and sauté chopped onion for 3-4 minutes until soft, then add minced garlic and cook for 1 minute.
  4. Add ground beef to the skillet, season with salt, black pepper, and Italian seasoning, and cook for 6-8 minutes until browned.
  5. Stir in tomato sauce or marinara and simmer for 3-5 minutes until thickened.
  6. In a mixing bowl, combine cooked pasta, beef mixture, egg, half of the mozzarella, Parmesan, and breadcrumbs, mixing thoroughly.
  7. Fill each muffin cup with the mixture, packing lightly but filling to the top.
  8. Top each muffin cup with the remaining mozzarella cheese.
  9. Bake in the preheated oven for 15-20 minutes until tops are golden and cheese is bubbly.
  10. Allow the muffins to cool in the pan for 5 minutes before removing and serving warm, garnished if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

These muffins can be stored in the fridge for up to 4 days and are freezer-friendly for up to 2 months. Reheat in the oven for best results.

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