Ingredients
1 1/2 cups whole wheat pasta
1/2 cup shredded smoked cheddar cheese
1/2 cup shredded provolone cheese
1/4 cup parmesan cheese
1 pint grape tomatoes, quartered
1/4 zucchini, chopped
1-2 cups whole wheat bread crumbs
3 tablespoons olive oil
salt & pepper to taste
Preparation
Preheat oven to 400.
Boil pasta as the box states. Set aside in a large bowl. Chop tomatoes and zucchini, and season with salt and pepper.
Spray cupcake tins with non-stick spray, and coat with breadcrumbs, shaking any excess off.
In pasta bowl, add provolone and cheddar and combine. Add 2-3 tablespoons pasta mixture to each muffin tin. Place tomatoes and zucchini throughout pasta in each muffin top. Top with a drizzle of olive oil and a sprinkle of parmesan and breadcrumbs.
Bake for 12-15 minutes. Let cool completely, then gently remove with a spoon.
