Saturday, June 11, 2011

Mini Pasta Cakes

Mini Pasta Cakes
Serves: 6-8

OBJ: TCW be able to use up her leftover linguiniJ

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

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

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