Broccoli and Cheese Pasta Cupcakes

Watching your weight? You don't need to give up your macaroni and cheese completely. Try these pasta cupcakes made with Green Giant® frozen broccoli & cheese sauce and reduced-fat sour cream for a satisfying dinner or lunch. Just add a green salad for an enjoyable meal.

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  • prep time 20 min
  • total time 50 min
  • ingredients 7
  • servings 6
 

Ingredients

2
cups uncooked rigatoni pasta (6 oz)
1
box (10 oz) Green Giant™ frozen broccoli & cheese sauce
1/4
cup reduced-fat sour cream
4
tablespoons grated Parmesan cheese
1/4
cup fat-free (skim) milk
1/4
teaspoon dried basil leaves
6
foil baking cups

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package. Do not rinse pasta.
  • 2 Meanwhile, cook broccoli as directed on box. Cool 1 minute. Place broccoli & cheese sauce, sour cream, 2 tablespoons of the Parmesan cheese, the milk and basil in food processor. Cover; process 1/2 to 1 minute or until almost pureed.
  • 3 Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray. Place enough cooked rigatoni upright in each lined cup to keep them standing up. Spoon broccoli mixture over and around the pasta, filling pasta tubes as much as possible. Use spoon to push filling between pasta tubes. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • 4 Bake 20 to 25 minutes or until tops are beginning to brown.
  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package. Do not rinse pasta.
  • 2 Meanwhile, cook broccoli as directed on box. Cool 1 minute. Place broccoli & cheese sauce, sour cream, 2 tablespoons of the Parmesan cheese, the milk and basil in food processor. Cover; process 1/2 to 1 minute or until almost pureed.
  • 3 Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray. Place enough cooked rigatoni upright in each lined cup to keep them standing up. Spoon broccoli mixture over and around the pasta, filling pasta tubes as much as possible. Use spoon to push filling between pasta tubes. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • 4 Bake 20 to 25 minutes or until tops are beginning to brown.

EXPERT TIPS

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Expert Tips

Look for long and slender rigatoni pasta for best results.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
380mg
380%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.