Mini Pasta Cakes

Mini Pasta Cakes

Serves: 6-8

OBJ: TCW be able to use up her leftover linguiniJ

Ingredients:   

½ lb leftover linguini (any sautéed pasta leftover should work, this is from my linguini recipe earlier this week)

2 eggs

¼ C whole milk

¼ C shredded Gouda cheese, plus extra for sprinkling

¼ C shredded parmesan cheese, plus extra for sprinkling

1 tsp S & 1 tsp P:  salt and pepper

Procedures:

1.      Preheat oven to 425 degrees

2.      Spray a 12 cup cupcake pan with non-stick spray

3.      In a small-medium bowl, whisk the eggs, milk, cheeses, S & P

4.      Add to leftover pasta, stir well

5.      Using two spoons, fill about 8 cups of pan ¾ full

6.      Pour water ¼ way up remaining cups of pan

7.      Sprinkle additional parmesan cheese and Gouda cheese over top

8.      Bake for 25-30 minutes, or until set, bubbly and lightly browned

9.      Let sit for 5 minutes, remove from pan and serveJ