Pasta Cakes with Broccoli

READY IN: 35mins
Recipe by Kasha

Strange but good, cheap, easy and low fat, low calorie recipe. It always surprises people, but they always like it. I wrote this down years ago, from a magazine, I think.

Top Review by Malriah

This was yummy. The only changes that I made were to use fresh broccoli and whole milk. (I also used bottled sauce.) I really like the pasta cakes and I think they would be very good with many other types of sauces. Next time, I might sprinkle a little bit of parmesan or romano cheese on each one before putting them in the oven. Thanks for posting such a easy and yummy recipe!

Ingredients Nutrition

Directions

  1. Scald milk but don't boil.
  2. Spray a 12 cup muffin tin with Pam, divide broken angel hair pasta between the 12 muffin cups, add a 1/4 cup hot milk to each cup.
  3. Bake for 10 minutes in preheated 400° oven.
  4. Take out of oven, let stand for 15 minutes.
  5. Remove pasta cakes from cups and fry 1 minute each side in pan coated with Pam.
  6. Meanwhile, combine tomato sauce, herbs and spices and thawed broccoli, and heat to make a sauce.
  7. You could also use bottled sauce with no problem.
  8. Serve 3 pasta cakes with the sauce and broccoli.

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