Leftover or Not Pasta Muffins Oamc
Transform your leftovers into a delightful, grab-and-go meal with these versatile **Leftover or Not Pasta Muffins OAMC (Once-a-Month Cooking)**! Perfect for busy families, these savory pasta muffins combine cooked pasta, gooey mozzarella, and rich Parmesan with a customizable mix of veggies and proteins for a wholesome, comforting bite. Whether you're using leftover spaghetti or starting fresh, this recipe takes just 15 minutes of prep and results in 12 portion-controlled muffins that are freezer-friendly and easy to reheat. Ideal as a snack, lunchbox addition, or quick dinner, these cheesy pasta muffins are a creative solution to minimize food waste while maximizing flavor and convenience.
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Recipe Information
Ingredients
- 4 cups Cooked pasta (any type, such as spaghetti, penne, or fusilli)
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 3 Eggs
- 0.25 cup Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cooked vegetables (e.g., diced bell peppers, spinach, or broccoli), optional
- 1 cup Cooked protein (e.g., diced chicken, crumbled bacon, or sausage), optional
- 1 Non-stick cooking spray or butter, for greasing
Instructions
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin with non-stick cooking spray or butter.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the cooked pasta to the bowl and toss to coat evenly with the egg mixture.
Stir in the shredded mozzarella, grated Parmesan cheese, and any optional cooked vegetables or protein you’d like to include.
Divide the pasta mixture evenly among the 12 muffin cups, pressing gently to compact the mixture.
Sprinkle a little extra mozzarella cheese on top of each muffin for a golden, cheesy crust (optional).
Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
Remove the muffin tin from the oven and let the pasta muffins cool for 5 minutes. Use a butter knife to gently loosen the edges of each muffin before lifting them out.
Serve warm, or allow the muffins to cool completely before storing them in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, microwave frozen muffins in 30-second increments until heated through or bake in a 350°F (175°C) oven for about 10 minutes.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
