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Ingredients
1 cup acini de pepe pasta
1 cup tomato sauce
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup breadcrumbs
1 tablespoon olive oil
Salt and pepper to taste
1 Egg
1/2 cup shredded Cheese
2 Tbsp Italian Seasoning
Small amount of Grated Parmigiano Reggiano cheese for topping/aesthetics
Fresh basil leaves, for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cook the acini de pepe pasta according to the package instructions until it’s just al dente.
- Drain and set aside.
- In a mixing bowl, combine the cooked acini de pepe, tomato sauce, grated cheese, grated cheese, beaten egg, breadcrumbs, and olive oil. Mix well to combine.
- Season with Italiano Seasoning and salt and pepper to taste.
- Lightly grease a mini muffin tin.
- Spoon the acini de pepe mixture into each muffin cup, pressing it down gently to form little cups.
- Top with small amount of Parmigiano Reggiano
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the cups are golden brown and crispy around the edges.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes.
- Carefully remove the acini de pepe cups from the muffin tin and transfer them to a serving platter.
- Garnish with fresh basil leaves before serving.