Pizza-Pasta “Muffins”
Food and prop styling by Diane Linder | Photography by Daniel Lailah
Muffins are so much fun to eat — even for dinner. Turning this pizza-style pasta dish into a muffin guarantees an instant hit.
INGREDIENTS
YIELDS 8-10 “MUFFINS”
- 2 cups cooked pasta (macaroni or ziti)
- 1 cup cottage cheese
- 2 eggs
- 6 fresh basil leaves chopped or ½ tsp dried oregano
- 8 cherry tomatoes quartered
- ⅓ cup pitted olives chopped
- salt and black pepper to taste
- 1 clove garlic minced
- 2 Tbsp oil
- 3½ oz (100 grams) shredded mozzarella cheese
PREPARATION
Preheat oven to 350°F (180°C). Mix together all ingredients in a bowl. Grease 8-10 muffin cups (use sturdy disposable muffin cups if your muffin tin is pareve) and divide mixture among the cups. Bake about 20 minutes until golden and set.
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
