Parmesan Penne Cups

Recipe

Appetizer
Parmesan Penne Cups

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Mini appetizers made with penne pasta and Parmesan

User Rating

3.64 out of 5 stars
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11 ratings

Recipe Data

18
Servings
15min
Prep
27min
Total

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    Description

    As appetizers or a light lunch with a salad, these cheesy just-right portions will remind you how much you love pasta. Also try them with whole wheat penne or gluten-free penne. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 18
    QuantityIngredientAdd
    8 oz.Hy-Vee penne pasta
    2Hy-Vee large eggs, beaten
    ¼ c.Hy-Vee heavy whipping cream
    8 oz.fresh mozzarella pearls
    1Roma tomato, chopped
    ¼ c.Hy-Vee grated Parmesan cheese
    ¼ c.fresh basil leaves, chopped
    ½ tsp.Hy-Vee salt

    Things To Grab

    • Muffin tins
    • Hy-Vee nonstick cooking spray
    • Stockpot
    • Colander
    • Large bowl

    Directions

    1. Preheat oven to 350 degrees. Spray 18 muffin tins with nonstick cooking spray; set aside.

    2. Prepare pasta according to package directions; drain.

    3. Meanwhile, combine eggs, heavy whipping cream, mozzarella pearls, tomato, Parmesan cheese, basil, and salt in a large bowl. Stir in drained pasta, tossing to coat. Divide mixture among muffin tins. Bake 12 to 15 minutes or until cheeses are melted.

    Nutrition facts

    Servings

    110 Calories per serving
    1 cup each

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 35mg
    • Sodium: 135mg
    • Total Carbohydrates: 10g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 10%

    Recipe Source:

    From the week of December 26, 2013.