Broccoli Cheddar Baked Pasta Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini savory pasta cups loaded with tender broccoli florets and melted cheddar, baked until golden for a fun, veggie-filled bite kids love. This italian-inspired kid friendly ready in about 36 minutes pairs penne pasta, broccoli florets, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 18 min Cook: 18 min Serves 12 Italian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C); bring a large pot of salted water to a boil, add 8 oz penne pasta, and cook for 8 minutes until al dente; drain and set aside.
  2. Step 2: Steam 2 cups broccoli florets for 4 minutes until bright green and tender; set aside to cool.
  3. Step 3: In a saucepan over medium heat, melt 2 tbsp butter, whisk in 2 tbsp all-purpose flour, then slowly add 1/2 cup milk while stirring until thickened (2-3 minutes); stir in 1/2 tsp salt and 1/4 tsp garlic powder until smooth.
  4. Step 4: Stir 1 cup shredded cheddar cheese into the sauce until melted, then fold in cooked penne and steamed broccoli; spoon mixture into greased muffin tins (fill 3/4 full), and bake for 15 minutes until golden around the edges.

Frequently asked questions

How long does Broccoli Cheddar Baked Pasta Cups take to make?

Total time is about 36 minutes (18 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Broccoli Cheddar Baked Pasta Cups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Broccoli Cheddar Baked Pasta Cups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Broccoli Cheddar Baked Pasta Cups for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Broccoli Cheddar Baked Pasta Cups?

Italian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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