Pasta Muffins

There’s something satisfying about squirreling away peanut butter and canned soups in a pantry. Since the COVID-19 pandemic has turned my house into a suburban bunker, my entire mentality toward wasting food has changed. However, ingredient recycling is not a new phenomenon. We’re familiar with French Toast as a method of resurrecting stale bread, Fried Rice a way to convert leftovers into meals, and Smoothies, a chic solution for overripe bananas.

Making Pasta Muffins is a great way to recycle leftover pasta! I stumbled on this recipe when I found myself this week with limited time and day-old pasta no one was excited about. This recipe is so easy – there’s no way to mess it up. Once cooled, place the muffins in plastic bags and freeze a stash for later. They can be warmed up in seconds.

Pasta Muffins (makes 12)

4 cups cooked pasta, tossed in cream, butter, or marinara sauce (if spaghetti, cut into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs (I like Italian seasoning)
1/4 – 1/2 cup cooked meat, finely diced (optional)

1. Preheat oven to 425 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large bowl, mix eggs, cheese, bread crumbs, and meat (optional).
3. Add mixture to pasta and toss.
4. Scoop pasta into muffin cups.
5. Bake for 8-10 minutes.
6. Allow to cool.
7. Remove from tins, serve, and enjoy!

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