Creamy, cheesy and spicy baked penne pasta is baked into mini muffin cups for the tastiest appetizer around! They're the perfect one-bite snack!
Author: The Chunky Chef
1/2lbmini penne pasta
1/2jar Ragu Spicy Italian pasta sauce
1/3lbground beefone third
1/4 - 1/2tspgarlic powder
1/3cupshredded Mozzarella cheeseplus some for sprinkling, one third
1/4cupgrated Parmesan cheese
Fresh basil or parsleyto garnish
Bring large pot of water to a boil.
Preheat oven to 350 degrees. Spray 2 mini muffin pans with cooking spray and set aside.
Salt the boiling water, add pasta and boil for 2 minutes less than what the box says for "al dente".
Drain pasta and toss with some olive oil to keep it from sticking.
In a skillet over MED-HIGH heat brown and crumble the ground beef. Use a potato masher to get it into fine crumbles. Stir in garlic powder and Italian seasoning, along with a pinch of salt (not too much).
Drain beef and return to skillet.
Add pasta sauce and cream cheese. Stir until cream cheese is melted into the sauce.
Beat egg in a small bowl and set aside.
To a large mixing bowl, add pasta, meat sauce, Parmesan and mozzarella cheese. Stir to combine everything. Mix in egg until well combined.
Spoon pasta into muffin tins, pressing the pasta into the cups to really pack it in.
Bake for 6-8 minutes.
Sprinkle remaining mozzarella cheese over the tops, return to oven and bake until cheese is bubbly and turning lightly golden brown.
Let stand for several minutes before removing from the muffin tins. Remove gently with a spoon.