Easy Pasta Cups! Cooked pasta is tossed with your favorite sauce, veggies and cheese and baked into perfectly portioned bites that are great for an easy weeknight dinner or for grabbing on-the-go!
Disclosure: This post is sponsored by La Famiglia DelGrosso. The opinions and text are all mine.
"I'm not making different dinners for everyone." is a phrase said by parents nationwide. When it comes to the dinner time rush, especially during the busy holiday season, who doesn't appreciate an option that appeals to the masses?
These simple Pasta Cups made with are the perfect solution for picky palates with different preferences!
Cooked pasta is tossed with your favorite style of La Famiglia DelGrosso pasta sauce (and maybe some veggies for good measure!), sprinkled with cheese, then baked into individual portions that will get gobbled up without complaint.
This recipe can be altered to be gluten-free or vegetarian. (See substitutions section below.)
Ingredients
Four simple ingredients is all it takes to make these tasty pasta cups! Here's what you'll need:
- Pasta. Any type of pasta will do. Penne, elbows, spaghetti or rotini -- feel free to try out different pasta shapes.
- Pasta Sauce. From Sunday Marinara to Classic Alfredo, La Famiglia DelGrosso, America's oldest family-owned sauce maker, makes delicious varieties that everyone will love. Each recipe is created by a different DelGrosso family member, which proves that your family isn't the only one with specific preferences! Bonus: DelGrosso sauces contain no added sugar. You can find them at Publix -- check out the Extra Savings flyer from 11/6-11/19 to take advantage of the promotion!
- Veggies. Pasta cups are a shockingly efficient way to get some veggies into the mix! Choose your favorite: finely chopped broccoli, shredded zucchini or chopped spinach are great options.
- Cheese. Cheese works as a great binder to keep pasta cups together. Toss in shredded mozzarella, parmesan or an Italian blend.
Directions
Pasta cups make an great weeknight meal because they come together quickly!
Start by preheating the oven to 375°F and greasing a muffin pan (or individual ramekins) with olive oil or non-stick cooking spray.
While the oven preheats, cook the pasta according to package directions. Drain the pasta and place it back in the pot.
Tip: For an even faster meal, purchase pre-cooked pasta.
Add your sauce of choice, finely chopped or shredded vegetables, and cheese and stir until well combined. If you prefer your veggies a bit softer or choose a vegetable that takes longer to cook, you may want to steam or cook in the microwave before adding to the pasta.
Scoop the mixture into the greased muffin pan. Bake for about 20 minutes, then top with a sprinkle of remaining cheese on each pasta cup and continue to bake for another 5 minutes or until the veggies are tender and the cheese has melted.
Remove from oven and allow the pasta cups to cool. If you try to remove them while they are hot, they will fall apart. Allowing the cheese to cool and set will help them hold their shape.
Use a butter knife to carefully loosen each pasta cup from the muffin pan, then remove and serve while warm.
These go great with a side salad or meatballs for added protein!
FAQ's
Most types of pasta should work just fine! I'd avoid very small pasta shapes like ditalini and orzo only because they will be very compact, but if you don't mind that, feel free to try it out. Also, gluten-free pasta can be used, if needed.
Yes. Technically, if you add enough liquid (a mixture of sauce and a few tablespoons of water), the pasta should cook during baking, though you may have to bake them a bit longer to soften the pasta fully. I prefer to use cooked pasta to ensure that the pasta isn't crunchy.
Pasta cups can be stored in an airtight container in the refrigerator for 3-4 days. Just pop them in the microwave for a minute to reheat.
Yes! Pasta is a great dish to freeze. Cool the pasta cups fully after baking then place on a baking pan and freeze. Once they're fully frozen, place them in an zip top freezer bag for up to 2 months.
Variations and Substitutions
The possibilities for pasta cups are truly endless! Here are a few variations to try:
- Experiment with sauce and vegetable combos. We love alfredo and broccoli and marinara with zucchini. Mix and match to your heart's content!
- Add protein to your cups by mixing in chopped, cooked chicken or shredded rotisserie chicken.
- Make your pasta cups meaty by browning some sausage to add to the mixture before baking.
- Toss in some fun add-ins like chopped artichoke hearts, olives, roasted red peppers or sundried tomatoes.
- Boost the nutrient-factor by using lentil pasta or chickpea pasta.
Diet-specific substitutions:
- Need to make these gluten-free? Use your favorite gluten-free pasta instead of regular pasta.
- Want a vegetarian option? Try using plant-based cheese shreds instead of regular cheese.
Easy Pasta Cups
Ingredients
- 4 cups cooked pasta
- 1 cup La Famiglia DelGrosso pasta sauce choose your favorite
- 2 cups spinach finely chopped
- 1 cup shredded mozarella or Italian blend cheese plus extra for sprinkling on top
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with olive oil or non-stick cooking spray. Set aside.
- In a medium pot, cook desired pasta according to package directions. Drain the pasta and return it to the pot.
- Add the sauce, finely chopped spinach (or vegetable of choice) and cheese. Stir until well-combined.
- Scoop the mixture into the oiled muffin pan wells, pressing down slightly.
- Bake for about 25 minutes, then sprinkle with extra cheese if desired and continue to bake until the cheese is melted.
- Remove from oven and allow the pasta cups to cool in the pan. This will help ensure that they hold their shape. Using a butter knife, cut around each pasta cup to loosen it from the cup, then scoop it out with a spoon to remove.
Notes
- Try different vegetable & sauce combinations such as alfredo with broccoli, vodka sauce and spinach, or marinara and shredded zucchini.
- Add protein to your cups by mixing in chopped, cooked chicken or shredded rotisserie chicken.
- Brown about 1.5 cups of sausage to add to the mixture before baking for a meaty version.
- Add chopped artichoke hearts, olives, roasted red peppers or sundried tomatoes.
- Use lentil pasta or chickpea pasta for a nutritious boost.
- Gluten-free: Use your favorite gluten-free pasta instead of regular pasta.
- Vegetarian: Use plant-based cheese shreds instead of regular cheese.
