Pizza Noodle Cups
It’s the pizza you know and love, only with cholesterol-free noodles and in a cup. What? There’s no rule against it.
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Ingredients
| 12 oz | No Yolks® Extra Broad Noodles |
| 2 large | eggs, beaten |
| 1/2 cup | grated Parmesan cheese |
| 2 1/2 cups | shredded mozzarella cheese |
| 1 cup | marinara sauce |
| 4 oz | cream cheese, softened |
| 2 | garlic cloves, minced |
| 1 tsp | dried oregano leaves |
| 1/2 tsp | crushed red pepper flakes |
| 1 cup | pepperoni, sliced |
| coarse salt, freshly ground black pepper, to taste | |
| fresh basil leaves, chopped (for garnish) |
Directions
- Preheat oven to 350ºF. Spray a nonstick muffin tin with cooking spray.
- Prepare noodles according to package directions. Drain.
- In a small bowl, combine eggs (if desired, use 4 egg whites instead of 2 large eggs), Parmesan, 2 cups mozzarella, marinara sauce , cream cheese, garlic, oregano, and red pepper flakes. Season with salt and pepper, then add 1/2 cup pepperoni. Add cooked noodles and toss until fully combined.
- Fill muffin cups with noodle mixture and sprinkle with remaining mini pepperoni. Season with salt and pepper.
- Bake until cups are set and pepperoni are crisp, about 10 minutes. Garnish with basil.
