Individual Baked Pasta
Recipe: #15355
October 30, 2014
Categories: Snacks, Appetizers, Pumpkin, Picnic, Oven Bake, Vegetarian, Macaroni, more
"From one of my favourite chefs James Reeson and his show Alive and Cooking. This looks like a great snack and was recomended for picnics or lunch boxes. Pizza sauce is basically tomato paste infused with garlic and herbs. Times are estimated."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (61.1 g)
- Calories 137
- Total Fat - 4.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 9.3 mg
- Sodium - 188.3 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 2.8 g
- Sugars - 0.6 g
- Protein - 6.5 g
- Calcium - 160.4 mg
- Iron - 0.4 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions.
Step 2
Pre roast the pumpkin - drizzle over with olive oil and toss in salt and pepper and roast at 200C for 30 minutes and then let cool before proceeding to next step.
Step 3
In a large mixing bowl, combine all ingredients.
Step 4
Line a 12 hole muffin tray with 12 muffin wraps (large) and divide the pasta mixture between them and sprinkle some extra cheese on top if desired.
Step 5
Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top.
Step 6
Can be eaten hot or cold.
Tips
No special items needed.
0 Reviews
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