Halwai May 4, 2018


• 1/2 cup small macaroni Pasta
• 1/4 – 1/2 cup grated mozzarella
• 2 tbsp grated parmesan
• 1/4 cup bread crumbs
• 3 tbsp Olive oil
• Chopped vegetables – As needed for topping
• Salt as needed
• 1 tsp Italian herb
• 1 tsp chilli flakes (optional)


  1. Cook pasta as per package instructions with salt. Drain and keep aside. After cooled down, mix with grated mozzarella. Preheat oven at 190 deg. C. Grease a muffin pan with olive oil. Dust it with bread crumbs generously. Tap off the excess crumbs.
  2. Top with the vegetables of your choice. I used broccoli, spinach(both blanched) and onion,tomato and capsicum. I used broccoli in 2, spinach in 2 separately and onion tomato capsicum together in 2 muffins. Top again with mozzarella if you want.
  3. Then sprinkle bread crumbs evenly over every muffin and drizzle some olive oil over it.
  4. Bake this for 15-18 minutes or until a golden crust is formed. Cool down for 4 minutes and spoon out each one carefully.


  5. I have made this 2-3 times and the first time I did not dust the muffin pan initially with bread crumbs. Then realized its necessary for a nice crusty layer that helps in holding the shape too. So don’t skip that step.
  6. You can mix as less as 1/4 cup cheese with the pasta. This cheese also helps in binding the pasta together and hold its shape.
  7. I blanched broccoli and spinach in the same water I boiled the pasta.
  8. Depending upon the oven model, the baking time may vary. So bake until you get a crusty golden coloured top.

    Recipe and Image courtesy: Rak`s Kitchen