Bolognese Pasta Lunch Muffins (or a low-bar, guilt free alternative to sandwiches for bored kids and parents)

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Bolognese Lunch Muffins

Unless you’ve been living under rock, you’d know that the last week (at least in Australia) has been all about back to school. And for some precious little ones its meant heading to school for the first time. I’m not generally a sentimental kind of person but there’s something about it all that makes my heart stop and pause as the page of life turns. All this, as well as the good holiday break, somehow gives me at least a small spurt of energy for school lunches at the beginning of the year. Now generally, all those posts in the blogosphere about how to make school lunches organic, healthy, fun, dinosaur shaped and immaculately presented for our little idols, I mean, children – send me into a tailspin. And I’m glad to have mostly avoided them this back to school season. But level-headed suggestions from level-headed friends are always welcome and this recipe brings together two that recently came my way: one friend mentioned she feeds her kids pasta for lunch because it’s more filling than sandwiches and much easier to prepare in batches. Another suggested this recipe she found in Fresh Magazine at Woolworth’s. These pasta ‘muffins’ were painless to make, froze and thawed out well (so you can get a good fortnights worth done at once) and cost around the same price to make than the same number needed of ham and cheese sangas, approximately $5 for 24. I’m sure when the kids are tired of these we’ll head back to sandwich land, but these yummy numbers (adapted a little – I left out all the veggies) are a welcome option around here.

  • 500g macaroni, cooked al dente and drained
  • 1 large 700g jar home brand passata
  • 1 cup grated carrot (optional)
  • 1 cup grated zucchini (optional)
  • 2 eggs lightly whisked
  • Salt to taste
  • 2 cups grated cheese
  1. Preheat oven to 180 degrees celcius. Line 2 x 12 hole muffin tins with paper cases.
  2. Combine all the ingredients except the cheese in a bowl, and divide mixture evenly among muffin holes. Season to taste with salt.
  3. Top each muffin of pasta with grated cheese, using it all up.
  4. Bake in oven for 15 mins or until cheese has melted. Allow to cool before freezing them ready for school each day.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

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