PASTA MUFFINS
Have leftover bolognese sauce and pasta? This is one of our favourite hacks to get a hearty meal into tomorrow’s lunchboxes but without all the mess. It’s the perfect easy to eat, grab-and-go lunch or snack that’s balanced and loved by all. I mean, who wouldn’t love a muffin filled with pasta?
Suitable for 12 months+
Ingredients:
1.5 cups leftover cooked pasta
1 cup bolognese (we use our vege packed bolognese)
1 egg
1/2 cup grated cheese
Method:
Preheat the oven to 180 degrees. Grease or line eight holes of
a 12‑hole standard muffin tin.
Put the pasta and bolo or sauce in a bowl, add the egg and mix well.
Stir through the cheese until fully combined.
Spoon the mixture into eight of the muffin holes and press down
slightly. Bake for 18–20 minutes or until golden and crisp on top.
Allow to cool in the tin for 10 minutes before removing.