Broccoli and Cheese Pasta Cupcakes

Name: Broccoli and Cheese Pasta Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 0 teaspoons dried basil leaves; 59 milliliters fat-free (skim) milk; 59 milliliters reduced-fat sour cream; 283 grams box Green Giant® frozen broccoli & cheese sauce; 4 Tbsps grated Parmesan cheese; 6 foil baking cups; 170 grams cups uncooked rigatoni pasta

The recipe Broccoli and Cheese Pasta Cupcakes could satisfy your American craving in about 50 minutes. One serving contains 315 calories, 9g of protein, and 16g of fat. This recipe serves 6. If you have basil leaves, foil baking cups, parmesan cheese, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F. Cook and drain pasta as directed on package. Do not rinse pasta.

Ingredients you will need

Pasta

Equipment you will use

Oven

Meanwhile, cook broccoli as directed on box. Cool 1 minute.

Ingredients you will need

Broccoli

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.

Ingredients you will need

Parmesan

Cheese Sauce

Sour Cream

Broccoli

Basil

Milk

Equipment you will use

Food Processor

Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Aluminum Foil

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.

Ingredients you will need

Cooked Rigatoni