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[divider]It’s no secret that I’m not the chef in our family. My husband cooks all of our dinners – and he is amazing!

But in the middle of March, we had a stomach bug move through the house. At some point, my husband was not moving from the bed and I was responsible for dinner!  Oh dear, this was going to be a challenge, because, besides scrambled eggs, it’s been a while since I was responsible for dinner.

I pulled a very easy sounding recipe from a recent issue of Parenting magazine.  The recipe requires some tweaking but my son loved it. I think because of the cupcake shape.

[divider] DSC_4620Ingredients:

2 cups of dry pasta (but I recommend parboiling the pasta)

1-1/3 cups chopped broccoli

1 egg

3-4 tablespoons of shredded mozzarella and parmesan cheese (I used an Italian cheese pack.)

1/4 teaspoon garlic salt

Mix all of the ingredients together. Fill wells of a muffin pan with mixture – about 3/4 full.

Distribute 1 cup of heavy cream among wells. I added a bit more cream to avoid crunchy pasta (my original mistake!).

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Top each well with bread crumbs.

Bake at 350 degrees for 20 minutes.

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We now refer to them as pasta cupcakes!