Watching your weight? You don't need to give up your macaroni and cheese completely. Try these pasta cupcakes made with frozen broccoli & cheese sauce and reduced-fat sour cream for a satisfying dinner or lunch. Just add a green salad for an enjoyable meal.
Broccoli and Cheese Pasta Cupcakes
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 7
Ingredients
- 2 cups uncooked rigatoni pasta (6 oz)
- 1 box (10 oz) frozen broccoli & cheese sauce
- 1/4 cup reduced-fat sour cream
- 4 tablespoons grated Parmesan cheese
- 1/4 cup fat-free (skim) milk
- 1/4 teaspoon dried basil leaves
- 6 foil baking cups
Instructions
-
Step1Heat oven to 350°F. Cook and drain pasta as directed on package. Do not rinse pasta.
-
Step2Meanwhile, cook broccoli as directed on box. Cool 1 minute. Place broccoli & cheese sauce, sour cream, 2 tablespoons of the Parmesan cheese, the milk and basil in food processor. Cover; process 1/2 to 1 minute or until almost pureed.
-
Step3Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray. Place enough cooked rigatoni upright in each lined cup to keep them standing up. Spoon broccoli mixture over and around the pasta, filling pasta tubes as much as possible. Use spoon to push filling between pasta tubes. Sprinkle with remaining 2 tablespoons Parmesan cheese.
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Step4Bake 20 to 25 minutes or until tops are beginning to brown.
Nutrition
180
Calories
4g
Total Fat
7g
Protein
28g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 180
- Calories from Fat
- 40
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 380mg
- 16%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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