Name: Mini Pasta Muffin Bakes with Cheesy Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 cups cooked short pasta (elbow, penne, or rotini); 1/2 lb ground beef; 1 tbsp olive oil; 1/2 cup onion, diced; 2 cloves garlic, minced; 1 cup tomato sauce or marinara; Salt and pepper, to taste; 1 tsp dried Italian herbs; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1 egg; 1/3 cup breadcrumbs; Cooking spray or muffin liners

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Mini Pasta Muffin Bakes with Cheesy Beef are a delightful, bite-sized twist on classic baked pasta. These portable pasta cups pack tender noodles, flavorful ground beef, and melty cheese into a handheld form that’s perfect for meal prep, parties, or kid-friendly dinners.

Why You’ll Love This Recipe

They’re compact and convenient—great for on-the-go meals or packed lunches. The combination of pasta, beef, and cheese offers comfort food flavor in a fun format. Perfect for portion control or feeding a crowd, and easy to customize with your favorite sauces and add-ins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked short pasta (like elbow, penne, or rotini)
Ground beef
Olive oil
Onion, diced
Garlic, minced
Tomato sauce or marinara
Salt and pepper
Dried Italian herbs
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Breadcrumbs
Cooking spray or muffin liners

Directions

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners. Cook pasta according to package instructions, drain, and set aside. In a skillet over medium heat, warm olive oil and sauté onions until translucent. Add garlic and cook for another minute. Add ground beef, season with salt, pepper, and herbs, and cook until browned. Stir in tomato sauce and simmer for a few minutes until slightly thickened. In a large bowl, combine cooked pasta, meat sauce, egg, half of the shredded mozzarella, Parmesan, and breadcrumbs. Mix well until everything is evenly coated. Spoon the mixture into muffin cups, pressing slightly to hold the shape. Sprinkle the remaining mozzarella over each. Bake for 15–20 minutes until set and cheese is melted and bubbly. Cool for a few minutes before removing from the tin.

Servings and Timing

Servings: Makes 12 pasta muffin bakes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes

Variations

Use ground turkey or chicken instead of beef for a lighter version. Add cooked vegetables like spinach, bell peppers, or mushrooms. Try Alfredo or pesto instead of tomato sauce. Use different cheeses like cheddar or provolone. Spice it up with chili flakes or hot sauce.

Storage / Reheating

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months—wrap individually in foil, then place in a freezer bag. Reheat in the microwave (about 1 minute) or oven at 350°F (175°C) for 10 minutes until warmed through.

FAQs

1. Can I make this recipe vegetarian?

Yes—omit the beef and add sautéed vegetables or meat substitutes.

2. Do I need muffin liners?

Not necessarily—greasing the tin well works fine, but liners make cleanup easier.

3. What type of pasta works best?

Short, sturdy pasta like elbow, penne, or rotini hold shape well in muffin form.

4. Can I add extra cheese?

Absolutely—feel free to mix extra cheese into the filling or top with more before baking.

5. Are these good for meal prep?

Yes—they store and reheat well, making them ideal for lunchboxes or quick dinners.

6. Can I make them gluten-free?

Yes—use gluten-free pasta and breadcrumbs.

7. How do I keep them from falling apart?

Be sure to include egg and breadcrumbs—they help bind the mixture.

8. Can I bake them in a mini muffin tin?

Yes, for smaller bites—reduce baking time to around 10–12 minutes.

9. What can I serve with them?

A simple salad or roasted vegetables make a great side.

10. Can kids help make this recipe?

Yes—kids can mix ingredients and help fill the muffin cups (with supervision).

Conclusion

Mini Pasta Muffin Bakes with Cheesy Beef offer all the comfort and flavor of a pasta casserole in a bite-sized format. They’re great for weeknight dinners, parties, or meal prepping. Flexible, kid-friendly, and easy to make ahead, this fun twist on a classic dish will quickly become a family favorite. Try them out and enjoy the perfect fusion of pasta and practicality.

Mini Pasta Muffin Bakes with Cheesy Beef

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Mini Pasta Muffin Bakes with Cheesy Beef are bite-sized baked pasta cups combining tender noodles, seasoned ground beef, tomato sauce, and melty cheese for a comforting and portable meal option.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffin bakes 1x
Category: Main Dish
Method: Bake
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or use paper liners.
Cook pasta according to package instructions, drain, and set aside.
In a skillet, heat olive oil over medium and sauté onion until translucent.
Add garlic and cook for 1 more minute.
Add ground beef, season with salt, pepper, and Italian herbs, and cook until browned.
Stir in tomato sauce and simmer for a few minutes until slightly thickened.
In a large bowl, mix cooked pasta, meat sauce, egg, half the mozzarella, Parmesan, and breadcrumbs.
Spoon the mixture into muffin cups and press gently to hold shape.
Top each with the remaining mozzarella.
Bake for 15–20 minutes until set and cheese is bubbly.
Cool slightly before removing from the tin.