Recipe
Author
Hy-Vee Test Kitchen
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Description
These beefy, cheesy noodle cups pack in 10 grams of protein each and are a good source of calcium. So there you have it, pasta can be part of a healthy diet.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) box Hy-Vee extra wide egg noodles | ||
| ⅓ lbs. lean ground beef | ||
| 1 c. Hy-Vee traditional pasta sauce | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 2 Hy-Vee large eggs | ||
| 1 ½ c. Hy-Vee shredded Parmesan cheese | ||
| 1 ½ c. Hy-Vee part-skim ricotta cheese | ||
| 1 ½ c. Hy-Vee shredded mozzarella cheese | ||
| Basil, for garnish |
Directions
- Preheat oven to 375 degrees. Spray 24 muffin cups with non-stick cooking spray; set aside. Cook noodles according to package directions; drain.
- In a medium skillet, brown ground beef, drain and add spaghetti sauce. Season with salt and pepper and heat through.
- In a large bowl, beat eggs. Add cooked noodles and toss to coat. Divide noodle mixture among muffin tins, forming a bowl shape with your fingers. Top each with Parmesan cheese, ricotta cheese, prepared pasta sauce mixture and mozzarella cheese.
- Bake for 18 to 20 minutes or until edges are lightly browned. Remove from oven and let cool for 5 minutes before removing from muffin tin. Garnish with basil.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 240mg
- Total Carbohydrates: 13g
- Protein: 10g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Hy-Vee weekly ad from the week of December 26, 2013.