Leftover or Not Pasta Muffins Oamc
Transform your leftovers into a delightful, grab-and-go meal with these versatile **Leftover or Not Pasta Muffins OAMC (Once-a-Month Cooking)**! Perfect for busy families, these savory pasta muffins combine cooked pasta, gooey mozzarella, and rich Parmesan with a customizable mix of veggies and proteins for a wholesome, comforting bite. Whether you're using leftover spaghetti or starting fresh, this recipe takes just 15 minutes of prep and results in 12 portion-controlled muffins that are freezer-friendly and easy to reheat. Ideal as a snack, lunchbox addition, or quick dinner, these cheesy pasta muffins are a creative solution to minimize food waste while maximizing flavor and convenience.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups Cooked pasta (any type, such as spaghetti, penne, or fusilli)
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 3 Eggs
- 0.25 cup Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cooked vegetables (e.g., diced bell peppers, spinach, or broccoli), optional
- 1 cup Cooked protein (e.g., diced chicken, crumbled bacon, or sausage), optional
- 1 Non-stick cooking spray or butter, for greasing
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Grease a 12-cup muffin tin with non-stick cooking spray or butter.
Step 3
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 4
Add the cooked pasta to the bowl and toss to coat evenly with the egg mixture.
Step 5
Stir in the shredded mozzarella, grated Parmesan cheese, and any optional cooked vegetables or protein you’d like to include.
Step 6
Divide the pasta mixture evenly among the 12 muffin cups, pressing gently to compact the mixture.
Step 7
Sprinkle a little extra mozzarella cheese on top of each muffin for a golden, cheesy crust (optional).
Step 8
Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
Step 9
Remove the muffin tin from the oven and let the pasta muffins cool for 5 minutes. Use a butter knife to gently loosen the edges of each muffin before lifting them out.
Step 10
Serve warm, or allow the muffins to cool completely before storing them in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Step 11
To reheat, microwave frozen muffins in 30-second increments until heated through or bake in a 350°F (175°C) oven for about 10 minutes.
Nutrition Facts
| Serving size | (1816.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2779.8 |
| Total Fat 71.1g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 896.3mg | 0% |
| Sodium 3127.9mg | 0% |
| Total Carbohydrate 320.3g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 16.3g | |
| Protein 203.6g | 0% |
| Vitamin D 149.8IU | 0% |
| Calcium 1603.7mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 2096.1mg | 0% |
Source of Calories