Print

Easy Cheesy Spring Pasta Muffins Recipe with Fresh Veggies

cheesy spring pasta muffins - featured image
Print Recipe

These cheesy spring pasta muffins combine creamy cheese with fresh spring vegetables baked into convenient, hand-held portions. Perfect for quick weeknight meals or casual gatherings, they offer a comforting yet fresh twist.

Ingredients

Scale
  • 6 ounces elbow macaroni or small pasta shapes
  • 1 cup whole milk (or dairy-free alternative like oat milk)
  • 2 large eggs, room temperature
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh asparagus tips, chopped
  • ½ cup peas, fresh or frozen (thawed)
  • ½ cup finely diced red bell pepper
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
  • Extra Parmesan for sprinkling on top

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool slightly.
  2. While pasta cooks, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add chopped asparagus tips, peas, and diced red bell pepper. Cook, stirring occasionally, until veggies are tender-crisp, about 4-5 minutes. Remove from heat and stir in sliced green onions and chopped parsley. Let cool slightly.
  3. In a medium bowl, whisk together eggs and whole milk until smooth. Stir in Dijon mustard, salt, and pepper to taste.
  4. In a large bowl, combine cooked pasta, sautéed veggies, shredded cheddar, and grated Parmesan. Pour in the egg and milk mixture and gently fold everything together until evenly coated.
  5. Preheat oven to 375°F (190°C). Brush muffin cups with melted butter or olive oil to prevent sticking.
  6. Spoon the pasta mixture evenly into 12 muffin cups, packing gently but not too tight. Sprinkle extra Parmesan on top of each muffin.
  7. Bake on the middle rack for 20-25 minutes, until tops are golden brown and muffins hold together when lightly pressed. If edges brown too fast, loosely cover with foil and continue baking.
  8. Let muffins cool in the tin for about 5 minutes before removing carefully with a small spatula. Serve warm or at room temperature.

Notes

Do not overcook pasta; al dente works best to hold shape. Sauté veggies to soften and develop flavor but keep tender-crisp. Buttering the muffin tin helps with easy removal. Let muffins rest 5 minutes before removing to avoid breaking. Variations include swapping cheeses, using gluten-free pasta, or adding proteins like chicken or sausage.

Nutrition

Keywords: pasta muffins, cheesy pasta, spring vegetables, easy recipe, quick snack, kid-friendly, vegetarian option, gluten-free option

Find it online: https://avabake.com/easy-cheesy-spring-pasta-muffins-recipe-with-fresh-veggies-to-try-today/