[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.
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Ingredients:
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!
