Italian Pasta Cups


  • 4 c. whole-wheat mini rotini pasta, uncooked
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced fine
  • 2 cloves garlic, minced
  • 2 ½ c. soy sausage crumbles
  • 2 c. marinara sauce
  • 3 c. vegan mozzarella cheese, or cheese of your choice


  1. Cook pasta according to package directions. Drain, put into a large bowl, and set aside. In a large skillet, sauté the onion in the extra virgin olive oil until clear.
  2. Add the soy sausage crumbles and minced garlic and sauté approximately 5 minutes until the soy crumbles are slightly browned.
  3. Remove from heat and add the cooked pasta, vegan mozzarella cheese, and the marinara sauce. Stir well.
  4. Spray the cups of a regular-sized muffin tin with non-stick cooking spray. Place ½ cup of mixture into each muffin cup.
  5. Bake at 400 degrees approximately 25–30 minutes until hot and tops are slightly brown and crispy. Remove from oven and let cool in cups for 5 min. Gently remove each pasta cup and serve.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.