Italian Noodle Cups
These beefy, cheesy noodle cups pack in 10 grams of protein each and are a good source of calcium. So there you have it, pasta can be part of a healthy diet.
Servings and Ingredients
|1 (12 oz) box Hy-Vee extra wide egg noodles|
|⅓ lbs. 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 ½ c. Hy-Vee shredded Parmesan cheese|
|1 ½ c. Hy-Vee part-skim ricotta cheese|
|1 ½ c. Hy-Vee shredded mozzarella cheese|
|Basil, for garnish|
- Preheat oven to 375 degrees. Spray 24 muffin cups with non-stick cooking spray; set aside. Cook noodles according to package directions; drain.
- In a medium skillet, brown ground beef, drain and add spaghetti sauce. Season with salt and pepper and heat through.
- 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.
- 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.
150 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 240mg
- Total Carbohydrates: 13g
- Protein: 10g
Vitamin A 4%
Vitamin C 0%
Hy-Vee weekly ad from the week of December 26, 2013.