Little Pizza-Pasta Muffin Box

Ingredients

Pizza-pasta muffins

• 120 g dry small elbow macaroni
• 150 g smooth mild marinara sauce
• 2 large eggs
• ¾ cup (80 g) finely shredded mozzarella
• ½ tsp dried oregano
• 1 tsp olive oil, for greasing the pan

Sides

• 200 g cucumber, cut into short thin sticks
• 200 g strawberries, hulled and halved or sliced

Equipment

24-well mini muffin pan, saucepan, colander, instant-read thermometer

Allergens and ingredient notes: Wheat, egg, milk. Smaller portions are a starting point, not an age-specific feeding plan.

Step by step

1. Heat oven to 375°F (190°C). Brush all 24 mini muffin wells with the olive oil. Cook macaroni in boiling water according to its package until just tender. Drain very well and let cool 5 minutes so it is warm, not hot.
2. Whisk eggs with marinara and oregano. Fold in the cooled pasta and mozzarella. Divide evenly among the 24 wells, pressing gently to help each cup hold together; fill only to the rim.
3. Bake 15–18 minutes, until the centers are set and reach 160°F (71°C). Rest in the pan 10 minutes, then loosen carefully. Spread on a clean tray and refrigerate promptly in shallow containers once the initial steam subsides; do not leave out to cool for more than 2 hours.
4. When thoroughly chilled, place 6 muffins in each of 4 lunchboxes. Divide cucumber sticks and cut strawberries into separate compartments. Adjust the cut size to the child’s eating skills.

The Devotti twist: Pasta becomes the structure of a handheld pizza bite, so there is no loose sauce to spill across the box.

How to pack

Pack chilled muffins in a dry compartment, with cucumber and strawberries separated so their moisture does not soften the edges. Include a fork if preferred; the muffins can be eaten cold.

Swaps and preferences

For a selective eater, serve the cucumber and strawberries in separate removable cups. If smooth sauce is preferred, blend the marinara before measuring. Use suitable gluten-free macaroni if needed; texture may change.

For cold lunches, pack fully chilled perishable food in an insulated bag with at least two cold sources. Keep at 40°F (4°C) or below and refrigerate on arrival when possible. Discard perishables left out more than 2 hours, or 1 hour above 90°F (32°C).

Make ahead and storage

Refrigerate cooked muffins within 2 hours and use within 3 days; keep cut produce covered and use within 2 days. Freeze plain muffins up to 1 month. Thaw in the refrigerator; reheat to 165°F (74°C) if serving hot.