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These pesto pasta cups are a yummy lunch option to prep for your littles that are super easy for them to hold!
My son doesn’t love getting his hands messy, and is still working on his utensil skills, so these easy muffins he can hold are a great option for him. Plus, they work great as a meal prep lunch, and freeze well! Tons of flavor, with protein + veggies too!
ALLERGENS
This recipe has eggs, dairy, and pine nuts.
If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.
TOOLS USED/RECOMMENDED
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Steamer/Pasta Pot – We use this all the time. Has a steamer and pasta insert. This isn’t the exact one we have, but probably should switch to it because it’s stainless steel.
Box grater – I use this often to grate apple, zucchini, cheese, and more!
More easy and delicious recipes for your little one found here!
Pesto Pasta Muffins
Ingredients
- 1 cup dry pasta small shapes like elbow, penne, rotini, or orzo work best
- 1/3 cup pesto
- 1 egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/3 finely chopped cooked chicken
- 1/3 shredded zucchini drain moisture well
Instructions
- Preheat oven to 375°F (190°C) and grease or line a mini muffin pan.
- Cook pasta according to directions. Drain and let cool slightly.
- Prep zucchini by shredding and squeezing out excess liquid with a towel or paper towels.
- Mix everything in a large bowl:
- Spoon mixture into mini muffin cups, packing them down gently so they hold together.
- Bake for 15–18 minutes, or until set and lightly golden.
- Cool slightly before removing from the pan.
Pleaseeeee let me know if you give this one a try, and what your little one thinks!!
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