Mini Cheese & Veggie Pasta Cups
Fun, bite-sized pasta cups filled with creamy broccoli and cheese, baked until golden for easy handling and hidden veggie enjoyment. This american-inspired pasta ready in about 40 minutes pairs fusilli pasta, steamed broccoli florets, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 fusilli pasta
- 1 cup steamed broccoli florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup cottage cheese
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1 tbsp butter
- 1/4 cup panko breadcrumbs
Instructions
- Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil, add 8 oz fusilli pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
- Step 2: In a food processor, combine 1 cup steamed broccoli (chopped small), 1/2 cup shredded cheddar, 1/4 cup milk, 1/4 cup cottage cheese, 1/2 tsp dried parsley, 1/4 tsp garlic powder, and a pinch of salt. Process until smooth and creamy.
- Step 3: Melt 1 tbsp butter in a medium saucepan over medium heat. Add the drained fusilli and toss to coat evenly. Stir in the broccoli mixture until the pasta is evenly coated and the mixture is warm.
- Step 4: Divide the mixture evenly among 12 greased muffin cups (about 3 tablespoons per cup).
- Step 5: Sprinkle 1/4 cup panko breadcrumbs evenly over the top. Bake for 15-18 minutes until the tops are golden and the centers are heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Cheese & Veggie Pasta Cups take to make?
Total time is about 40 minutes (20 min prep + 20 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 Mini Cheese & Veggie 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 fusilli pasta from drying out.
Can I substitute ingredients in Mini Cheese & Veggie 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 Mini Cheese & Veggie 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 Mini Cheese & Veggie Pasta Cups?
American pasta 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
