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Broccoli and Cheese Pasta Cupcakes

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    Heat oven to 350°F. Cook and drain pasta as directed on package. Do not rinse pasta.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Place 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.
  • Step 
    4
    Bake 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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