Crispy Parmesan Cups with Spicy Vegetarian Pasta
55 minutes
1007 reads
About Crispy Parmesan Cups with Spicy Vegetarian Pasta
Imagine biting into a crispy Parmesan cheese cup overflowing with vibrant, spicy vegetarian pasta. This irresistible combination of textures and flavors creates a truly memorable culinary experience.Surprisingly easy to make, these Parmesan cups are perfect as a fun appetizer, a light lunch, or even a unique dinner. The savory pasta filling complements the crunchy cheese, making this dish a guaranteed crowd-pleaser.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Parmesan Cheese Cups
- 100 gm Parmesan Cheese grated
- 1/4 tsp Paprika
- 1/4 tsp Oregano dried
- 1/8 tsp Garlic Powder
Spicy Vegetarian Pasta
- 2 tbsp Olive Oil
- 2 medium Onions chopped
- 1/2 tsp Ginger-Garlic Paste
- 2 medium Bell Peppers chopped
- 2 tbsp Chili Sauce green
- 1 tsp Soy Sauce
- 1/2 tsp Paprika
- 1/2 tsp Oregano dried
- 2 tbsp Chili Sauce red
- 6 tbsp Ketchup
- 1 tbsp Pasta Masala
- 2 cup Pasta cooked
- 1 cup Corn Kernels
- 1 1/2 tsp Salt or to taste
- 2 tbsp Onions chopped, green
- 50 gm Parmesan Cheese for topping, grated
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and ensures easy removal.
- Arrange grated Parmesan cheese in circles on the prepared baking sheet, leaving space between each. Sprinkle each cheese circle with garlic powder, paprika, and oregano.
- Bake for 2-3 minutes, or until the cheese is melted and golden brown. Watch closely to prevent burning. The edges will start to curl slightly when ready.
- Carefully remove the baking sheet from the oven. Let the cheese circles cool slightly before gently shaping them into cups. You can use a muffin tin or small ramekins to help them hold their shape.
- While the cheese cups cool, prepare the pasta filling. Heat olive oil in a large pan over medium heat.
- Add chopped onions and sauté until softened and translucent, about 5 minutes. Then, add ginger-garlic paste and sauté for another minute until fragrant.
- Add the bell peppers and sauté for 2-3 minutes until slightly tender. Incorporate green chili sauce, soy sauce, paprika, and oregano. Stir well to combine.
- Add red chili sauce, ketchup, and pasta masala. Mix thoroughly to coat the vegetables.
- Gently fold in the cooked pasta and corn kernels. Cook for 7-8 minutes, allowing the flavors to meld.
- Remove the pan from the heat. Season with salt to taste. Stir in chopped green onions.
- Carefully place the Parmesan cups in a muffin tin. Fill each cup with the prepared pasta mixture.
- Sprinkle grated Parmesan cheese over the filled cups. Bake for 1-2 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions, paprika, and oregano. Serve immediately and enjoy!
Recipe Notes
Good To Know
- Make cups from the roti while it's still slightly warm.
- You can make the cheese cups in advance.
- Ketchup is optional.
- For extra crunch, line the muffin tin with shredded cheese before adding the filling.
- For a stronger Chinese flavor profile, add soy sauce and sesame oil to the pasta.
- Add chopped bell peppers or corn kernels for extra texture and sweetness.
Expert Tips
- Use a variety of cheeses for a more complex flavor profile. Consider mixing cheddar, mozzarella, and a bit of parmesan.
- Don't overfill the muffin tins. Leave a little space at the top to allow for expansion during baking.
- Serve these cheese cups with a dipping sauce of your choice. Ranch dressing, sweet chili sauce, or even a simple marinara sauce would complement them well.
Storage Instructions
- To make these cups ahead of time, cool them completely after baking and store in an airtight container in the fridge.
- Reheat at 180°C (350°F) for 8–10 minutes to revive their crispiness.
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Recipe Nutrition
Calories: 266kcalCarbohydrates: 37gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mgFiber: 3gSugar: 4g
Neelam Barot
Articles: 9
4 Comments
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This looks fantastic! Appreciate the share.
Looks so yummy! Excited to make it.
This is awesome! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.