Mini Macaroni Bolognese Muffin Cups

Try these delicious & flavorful muffin cups that are perfect for the school lunchbox!


Minced meat- 1/2 kg
Macaroni – 1 cup
Onion- 1, finely chopped
Tomato-1, finely chopped
Ginger-1″ piece, finely minced
Garlic- 3 pods, finely minced
Carrot -1, grated
Pasta sauce- 1 cup
Basil leaves – 1 tsp
Egg -1, lightly beaten
Breadcrumbs – 1/4 cup
Pepper powder- 1/2 tsp
Mozzarella cheese – 1/2 cup
Olive oil- As needed
Water- As needed
Salt- To taste

Method: Heat oil in a pan. Add the onions and saute until translucent. Add the minced ginger-garlic and fry until the raw smell disappears. Add the grated carrot and cook until tender. Add the minced meat and cook until browned. Add tomato paste, tomatoes and 1/2 cup water. Bring to the boil. Reduce heat to low and simmer for 15 mins until the sauce thickens. Remove from flame and keep aside to cool. Boil water in a large vessel and cook the pasta according to the packet directions. Drain in cold water and keep aside. Preheat the oven to 180C. Grease a muffin pan with oil. In a large bowl, whisk the egg, breadcrumbs, cooked meat, pasta, pepper powder, and salt. Mix well to combine. Add a large scoop of the macaroni into the muffin mold, lightly pressing with the back of the spoon. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Remove from the oven and allow it to cool for 10 minutes. Serve the macaroni bolognese muffins as a special treat!

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