Three Cheese Muffin Tin Pasta Bites Recipe
Three Cheese Muffin Tin Pasta bites are adorable and incredibly delicious! Colby jack, Parmesan, and feta paired with penne and zucchini, baked in muffin tin make a delightful snack or side dish for your weeknight meal.
Mix up your weekly meal routine by serving these delicious muffin tin pasta bites. The perfect alternative to a large baked penne pasta dish, these individual baked pasta bites are a fun way to get your family to eat their veggies and pasta.
Ingredients for Baked Pasta Bites
- cooked penne pasta
- eggs
- half-moon slices of zucchini
- shredded Colby-Jack cheese
- teaspoon garlic powder
- grated Parmesan cheese
- crumbled feta cheese
How to Make Three Cheese Muffin Tin Pasta Bites
In a medium bowl, whisk eggs for 1 minute. Stir in Colby-Jack cheese and garlic powder. Add pasta and veggies and stir to coat noodles in mixture. Add Parmesan and stir again to coat fully.
In a 12-count muffin tin sprayed with non-stick cooking spray, divide the mixture equally among each muffin tin. Sprinkle the top of each with a teaspoon of crumbled feta
Bake for 18-20 minutes at 350°, until fully cooked through but not overdone. Remove and let cool 5 minutes. Remove pasta from muffin tins (if needed, take a butter knife along the edges to loosen the pasta–it should remove easily), and serve!
Take advantage of sales on pasta, cheese, and eggs at Safeway this week to make these delicious muffin tin pasta bites. You can use yellow squash or zucchini or a mix of both to add veggies and nutrients to the baked pasta bites.
These also make a great appetizer for a birthday party, shower, or even game day as they can be served hot or warm.
Three Cheese Muffin Tin Baked Pasta
Ingredients
- 2 cups cooked penne pasta
- 3 eggs
- 2 cups half-moon slices of zucchini
- 2 cups shredded Colby-Jack cheese
- 1/4 teaspoon garlic powder
- 3/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta
Instructions
- In a medium bowl, whisk eggs for 1 minute. Stir in Colby-Jack cheese and garlic powder. Add pasta and veggies and stir to coat noodles in mixture. Add Parmesan and stir again to coat fully.
- In a 12-count muffin tin sprayed with non-stick cooking spray, divide mixture equally among each muffin tin. Sprinkle the top of each with a teaspoon of crumbled feta.
- Bake for 18-20 minutes at 350°, until fully cooked through but not overdone. Remove and let cool 5 minutes. Remove pasta from muffin tins (if needed, take a butter knife along the edges to loosen the pasta–it should remove easily), and serve!
If you make these, we’d love to see your creation, be sure to let us know how you liked them in the comments below, or tag us on Instagram or Facebook.
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Made two batches this weekend – one following recipe exactly, and one substituting carrots for pasta. Everyone in household preferred the pasta variety – including me.
Thanks for your review. I also made it over the weekend and made too much pasta for the egg and cheese mixture so I ended up putting the extra in a baking dish and the family preferred the baking dish pasta to the muffin tin pasta even though it was the same recipe in both! The key is to not overfill the muffin tins!
Thanks for the recipe! I’m going to try a modified version (substituting carrots for the pasta to cut carbs some and add some color).