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Italian Noodle Cups

10 Ratings
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Serves: 24 (1 noodle cup each)

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All you need:

  • 1 (12 oz) box Hy-Vee extra wide egg noodles
  • 1/3 pound lean ground beef
  • 1 c. Hy-Vee traditional pasta sauce
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • 2 Hy-Vee large eggs
  • 1 1/2 c. Hy-Vee shredded Parmesan cheese
  • 1 1/2 c. Hy-Vee part-skim ricotta cheese
  • 1 1/2 c. Hy-Vee shredded mozzarella cheese
  • Basil, for garnish

All you do:

  1. Preheat oven to 375 degrees. Spray 24 muffin cups with non-stick cooking spray; set aside. Cook noodles according to package directions; drain.
  2. In a medium skillet, brown ground beef, drain and add spaghetti sauce. Season with salt and pepper and heat through.
  3. In a large bowl, beat eggs. Add cooked noodles and toss to coat. Divide noodle mixture among muffin tins, forming a bowl shape with your fingers. Top each with Parmesan cheese, ricotta cheese, prepared pasta sauce mixture and mozzarella cheese.
  4. Bake for 18 to 20 minutes or until edges are lightly browned. Remove from oven and let cool for 5 minutes before removing from muffin tin. Garnish with basil.

Daily Values:

4% vitamin A 15% calcium
0% vitamin C 4% iron

Nutrition Facts per serving:

Calories: 150 Protein: 10g
Carbohydrate: 13g Saturated Fat: 3.5g
Cholesterol: 50mg Sodium: 240mg
Dietary Fiber: 0g Sugars: 2g
Fat: 6g Trans fats: 0g
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