Baked Mac And Cheese Cupcakes

• 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

1. Preheat oven to 400.
2. Boil pasta as the box states. Set aside in a large bowl. Chop tomatoes and zucchini, and season with salt and pepper.
3. Spray cupcake tins with non-stick spray, and coat with breadcrumbs, shaking any excess off.
4. 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.
5. Bake for 12-15 minutes. Let cool completely, then gently remove with a spoon.

whole wheat pasta, cheddar cheese, provolone cheese, parmesan cheese, grape tomatoes, zucchini, whole wheat bread crumbs, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/baked-mac-and-cheese-cupcakes-50179406 (may not work)