Broccoli Cheddar Baked Pasta Cups
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.
Ingredients
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- 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.
- Step 2: Steam 2 cups broccoli florets for 4 minutes until bright green and tender; set aside to cool.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
