|2 cups (500 mL)||Italpasta Elbows, cooked and drained|
|1 tsp (5 mL)||Italpasta Extra Virgin Olive Oil|
|½ lb (250 g)||extra lean ground beef|
|1/4 cup (60 mL)||Cheddar cheese spread|
|1 cup (250 mL)||shredded part-skim cheddar cheese, divided|
|¼ cup (60 mL)||corn kernels|
|¼ cup (60 mL)||frozen peas|
|¼ cup (60 mL)||Italpasta Seasoned Breadcrumbs|
- Preheat the oven to 350°F (180°C). Heat the oil in a large, nonstick skillet set over medium-high heat. Add the beef and cook for 10 minutes or until browned. Drain any excess fat. Reduce the heat to medium-low. Stir in the cheese spread until smooth. Remove skillet from the heat. Stir in 3/4 cup (175 mL) shredded cheese, corn and peas; cool slightly. Stir in the breadcrumbs and eggs.
- Line a 12-cup muffin tin with foil cupcake liners. Divide the macaroni mixture evenly between muffin cups and top with the egg mixture. Sprinkle with remaining cheese. Bake for 10 to 12 minutes or until set. Rest for 10 minutes before serving.
Calories per serving 323, Fat 14 g, Cholesterol 110 mg, Sodium 329 mg, Carbohydrates 27 g, Fibre 1.6 g, Sugar 2 g, Protein 22 g
- One serving contains 14% of the %DV of Calcium.