Baked Ziti Cupcakes
This fun twist on baked ziti comes together quickly and is a delight to eat. This recipe comes to us from our friends at Birds Eye Vegetables and appears in the Kids Cook Monday Family Dinner Date Cookbook.
Food for Thought: Peas grow in pods and are a great source of fiber and protein. Did you know only 5% of peas are sold fresh? The rest are either frozen or canned. Frozen peas are just as nutritious as fresh peas since they’re typically frozen shortly after harvest, locking in the nutrients and making them a convenient addition to weeknight meals.
Cooking Tip of the Week: “Folding” is a gentle method of stirring. To fold, place the pasta mixture on top of the ricotta mixture and scrape some of the ricotta from the bottom of the bowl on top of the pasta. Give the whole mixture a gentle stir. Repeat until fully mixed.
Family Dinner Conversation Starter: “Like two peas in a pod” describes two people who love to spend time together. Who do you love to spend time with?
Ingredients:
- 2 1/2 cups part skim ricotta cheese, divided
- 1 cup part skim shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1 egg
- 1 cup marinara sauce
- 1 bag (12 oz.) frozen sweet peas, cooked according to package directions
- 8 oz. rotelle or penne pasta, cooked according to package directions
- 12 baking cups
Directions:
Together: Prep ingredients.
Adult: Preheat oven to 350 F.
Kid: Line 12-cup muffin pan with liners.
Kid: Combine 1 1/2 cups ricotta cheese, 3/4 cup mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and marinara sauce in large bowl.
Together: Fold in prepared peas and pasta.
Together: Generously fill cups with pasta mixture. Bake 20 minutes or until almost heated through.
Kid: Meanwhile, combine remaining ricotta, mozzarella and Parmesan cheeses.
Together: Evenly top each cupcake with cheese “frosting” mixture.
Adult: Broil an additional 2 to 3 minutes, until the “frosting” heats through.