These little bites pack quite the punch of flavor and are full of veggies. Feel free to add salt/spice depending on what your little one can tolerate. Once baked they also freeze well. With so many variations to try these have quickly become a new household favorite!
Ingredients:
-1 1/2 cooked pasta - We like elbows or stars
-1 cup cooked veggies - I usually use whatever i have on hand but spinach, broccoli, mushroom, carrot and tomato (for acidity) work really well together.
-1/4 cup shredded cheese
-3 Tbsp grated parmesan cheese
-1 Tbsp breadcrumbs
To Make:
- Preheat oven to 400.
- Combine 2 Tbsp grated parmesan cheese with 1 Tbsp breadcrumbs and sprinkle 1/2 of mixture on bottom of greased mini muffin tin.
- Bake 10 minutes or until golden brown.
- Mince together 1/2 cup pasta, 1 cup cooked veggies, 1/4 cup shredded cheese and 1 Tbsp grated parmesan.
- Combine w remaining 1 cup cooked pasta and fill muffin cups halfway.
- Sprinkle remaining parmasean and breadcrumb mixture over pasta bites and bake 20 min.
