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9

Broccoli and Cheese Pasta Cupcakes

Prep 20 min
Total 50 min
Servings 6

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

By Betty Crocker Kitchens

October 20, 2016

Ingredients

cups uncooked rigatoni pasta (6 oz)

box (10 oz) frozen broccoli & cheese sauce

1/4

cup reduced-fat sour cream

tablespoons grated Parmesan cheese

1/4

cup fat-free (skim) milk

1/4

teaspoon dried basil leaves

foil baking cups

Steps

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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

Look for long and slender rigatoni pasta for best results.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin

Calories: 180
Calories from Fat: 40

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 380mg; 16%
Potassium: 70mg; 2%
Total Carbohydrate: 28g; 9%
Dietary Fiber 2g 9% Sugars 1g
Protein: 7g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 6%; 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;