Archive for May, 2015

DSC_0581Sometimes I look for recipes which are fun as well as easy to make and one of the first things which comes to my mind is ‘Pasta’. Most of of the people like Pasta and there are so many variations of Pasta dishes made across the world. Macaroni and cheese is favorite amongst kids so I thought to give it a try by baking macaroni cheese pasta made in muffin pan with pesto and lots of veggies. This can be eaten as a snack, for lunch box or as a dinner. You can put veggies of your choice. The muffin pasta contains many layers and the aroma which comes out of this dish will surely remind you of  a pleasant SPRING day with fresh scent all over. In this recipe, I have mixed the boiled macaronis with homemade pesto. You can skip making pesto but, personally, I like (any type of) pesto such as Basil, Parsley, Cilantro Lime, Sun dried tomato, etc. I have made basil pesto but you can use any type of pesto or even pizza sauce. So what are you waiting for? Just try this recipe for your kids, family or friends. I am sure no one can eat just one and they will thank for trying this recipe. 

Ingredients :-

For Basil Pesto:-

Basil Leaves, Gently packed 2 cup
Garlic cloves, Roughly chopped 2  large
Walnut, Toasted and chopped 1/2 cup
Olive oil 1/3 cup 
Parmesan Cheese, Grated 1/2 cup
Salt 1/2 teaspoon
Black Pepper Powder 1/4 teaspoon
Lemon Juice 1 tablespoon

For Macaroni Muffins:-

Small Macaroni Pasta 1/2 cup
Basil Pesto 1/4 cup
Mozzarella Cheese, Grated 1/2 cup
Parmesan Cheese, Grated 2 tablespoon
Bread Crumbs
1/4 cup
 Olive Oil
3 tablespoon
Chopped Vegetables 1 cup or As needed
Oregano/Italian herb 1 teaspoon
Salt to taste
Chilli Flakes, Optional 1 teaspoon

Method :-

  • Place basil, olive oil, walnuts, garlic and salt in blender and blend it until mix well.
  • Add Parmesan cheese and blend until smooth. Keep it aside.
  • Preheat the oven at 375 degree Fahrenheit/ 190 degree Celsius.
  • Boil macaronis as per package instructions. I generally add 1 tablespoon olive oil and 1 teaspoon of salt in the water so that pasta doesn’t stick to each other.
  • Drain it and keep it aside for cooling.After it cools down mix it with pesto and mozzarella cheese.
  • Grease a muffin pan with olive oil and dust it generously with bread crumbs. Tap off the extra breadcrumbs if any.
  • Fill the muffin pan with macaroni cheese mixture till half of the muffin holder size.
  • Top it with vegetable of your choice. I used red and green bell peppers(capsicum), blanched spinach, blanched broccoli, onion and tomato
  • Top again with mozzarella. Then evenly add Parmesan on each muffin holders.
  • Sprinkle bread crumbs on top of cheese and drizzle some olive oil on top of it.
  • Bake it for 15-18 minutes or until golden crust is formed.
  • Cool down for few minutes and spoon out carefully.
  • Enjoy it with side of Tomato/any soup and bread sticks or Enjoy it alone.

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Notes :-

  • You can blanch the vegetables in the same water in which you have boiled the pasta
  • You can even use spaghetti or noodle for this dish.
  • Don’t forget to dust the pan with breadcrumbs as it will help in holding the shape and crusty texture. Otherwise muffins will become soggy due to the water released from vegetables. 
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