Blonde Italian
Creative ways to cook pasta. Find more tips online.  


Preheat oven to 375*  You will need:

Approximately 3 cups fresh cheese. I make a blend of 3 parts shredded Mozzarella to 1 part shredded Parmesan 

3 cups elbow noodles / uncooked

1 ½ cups The Blonde Italian ‘Mother Everything Sauce’

¾ cup room temp water

2-3 sprigs of fresh Italian parsley to garnish (optional)

If using aluminum muffin tin, spray generously with non-stick spray

If using silicone muffin tin, do not spray

Layer bottom of each muffin space with approximately 1 ½ Tablespoons cheese

Layer elbow pasta on top of cheese so that each muffin space is about ¾ full, then add I Tablespoon water to each muffin space

Add 2 Tablespoons pasta sauce to each muffin, assuring that all edges of pasta are covered so the noodles will cook in the liquids

Cover with foil and bake 25 minutes

Remove from oven, remove foil

Remember pan is hot, so carefully layer on another 1 ½ to 2 Tablespoons cheese on top of each muffin.

Hold sprigs of fresh Italian parsley over each muffin and with kitchen scissors snip a few bits of parsley on top (or tear with fingers)

Return pan to oven uncovered and bake an additional 10 minutes.

Remove from oven and let cool 8-10 minutes.

Remove muffins from tin with a small spatula, plate &enjoy!  For extra cuteness, place each muffin in a decorative paper muffin cup before plating.