Makes: 12 Normal Servings or 18 Snack Servings
2 Cups Uncooked Orzo Pasta (or pasta of your choice)
3/4 Cup Shredded Parmesan Cheese
32oz Pasta Sauce
1 Medium-Sized Pot
1 Long-Handled Spoon
2 Large Muffin Tins (for single portions) or 2 Regular Muffin Tins (for snack portions)
1 Small Rubber Spatula
Bring the water to a rolling boil in your medium-sized pot and add enough salt to slightly flavor your pasta – these measurements are up to you and your taste buds! If you had a lid on your water, be sure to leave it off after you add the 2 Cups of pasta to the mix. Boil pasta until it is al dente – this should take approximately 10 minutes. Strain the pasta.
Preheat your oven to 400F or about 200C. While the pasta is hanging out in your strainer/colander put your favorite pasta sauce in the pot you just emptied. Once the pasta is properly strained, add it to the pasta sauce and stir the two together. Now you can fill your muffin tins to just over 3/4 of the way full with your pasta mixture. Top each pasta serving off with nice helping of your shredded Parmesan cheese.
Slide these into the oven for 15 minutes or until the Parmesan has melted to be a nice golden brown atop your pasta. Now you can use your spatula to pop these out of the tin if you want to eat them right away, or you can wait until they reach room temperature and stick them in the freezer. Once they’re frozen you may need to run a little bit of hot water on the bottom of your tin to pop them out. Now you can stick them into little bags or freezable glass/bakeware so they’re ready to grab and go during your busy week!