Veggie Mac & Cheese Cups

By: Robin O'Sullivan
Cook 15 Minutes
6 Servings
  • 1/2 cup bread crumbs
  • 6 ounces small pasta shells
  • 1 cup grated Cheddar cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped cooked broccoli
  1. Preheat oven to 375 degrees F.
  2. Spray 6 cups of a 12-cup muffin pan with cooking spray.
  3. Coat inside of each muffin cup with bread crumbs, reserving a few spoonfuls.
  4. Bring a pot of salted water to a boil over high heat.
  5. Add the pasta and stir while cooking for 10 minutes.
  6. Drain pasta, add back to pot.
  7. Stir in Cheddar cheese.
  8. Season with salt & pepper.
  9. Spoon pasta mixture into muffin cups, filling almost to the top.
  10. Top each cup with tomato and broccoli.
  11. Sprinkle remaining bread crumbs on each.
  12. Bake until golden brown, about 15 minutes.
  13. Let cool for 5 minutes.
  14. Unmold from muffin pan gently, with a rounded knife. Enjoy!


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