Mini Pasta, Shrimp and Broccoli Casseroles


Makes 18 individual servings

You’ll Need

  • 8 oz dried pasta (penne or rotini)
  • 2 cups broccoli florets
  • 1 ½ cups ricotta cheese
  • 1 egg
  • ½ cup light cream
  • ¾ cup Parmesan cheese, divided
  • Zest of 1 lemon
  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • 2 cups chopped cooked shrimp

Prep and Cook

  • Bring a pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Two minutes before the pasta is done cooking, add the broccoli to the pot. Drain well and set aside.
  • Preheat the oven to 400˚F.
  • In a medium mixing bowl, combine the ricotta, egg, cream, ½ cup Parmesan, lemon zest, salt and pepper, and mix well. Add the shrimp, pasta and broccoli to the bowl and stir.
  • Divide the pasta between 18 lined muffin cups and top each with some of the remaining cheese. Bakes for 12–15 minutes or until golden brown on top. Cool for 5 minutes before serving.


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