Best 2 Herb Ricotta Broccoli Parmesan Cups Recipe By Tasty Recipes

Are you ready to tantalize your taste buds with a culinary delight that combines the flavors of herbs, ricotta cheese, broccoli, and Parmesan cheese? Look no further than the Herb Ricotta Broccoli Parmesan Cups recipe by Tasty. This mouthwatering recipe is a symphony of textures and flavors, sure to impress even the most discerning palate. With its crispy pastry cups filled with a velvety ricotta and herb mixture, topped with tender broccoli florets and gooey Parmesan cheese, this dish is a true feast for the senses. So, gather your ingredients, prepare your kitchen, and get ready to embark on a culinary journey that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Meat Sauce Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese

Provided by Julie Klink

Categories Appetizers

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 cups broccoli floret
2 cloves garlic, minced, divided
1 cup grated parmesan cheese, divided, plus 2 tablespoons
1 egg
3 tablespoons olive oil, divided
1 onion, diced
1 lb ground beef
1 lb sausage
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil
2 tablespoons fresh parsley, chopped
24 oz tomato sauce, 1 jar, divided
6 oz tomato paste, 1 can
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 375˚F (190˚C).
In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
Cool the broccoli cups. Once cooled, remove from the muffin tin.
Heat the oven to broil.
Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
Add the sausage, breaking it apart with a spoon, and stir until browned.
Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
Broil for 2 minutes until cheese is melted.
Top with the rest of the basil.
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams

PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Pesto Chicken Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil

Provided by Julie Klink

Categories Snacks

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
1 cup pesto
1 ½ cups cherry tomato, halved
1 tablespoon fresh basil, chopped

Steps:

Preheat oven to 375˚F (190˚C).
In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
Cool the broccoli cups. Once cooled, remove from the muffin tin.
Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
Add the pesto and stir to combine. Remove from the heat.
Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

Tips:

To ensure your broccoli is cooked evenly, cut the florets into uniform sizes before roasting.
Don't overcrowd the baking sheet when roasting the broccoli. Spread the florets out in a single layer so they can cook evenly and get crispy.
Use a microplane grater to finely grate the Parmesan cheese. This will help it distribute evenly throughout the ricotta mixture and melt smoothly.
If you don't have a muffin tin, you can also use a mini loaf pan or even a regular baking dish. Just adjust the baking time accordingly.
Serve the ricotta cups warm or at room temperature. They can be enjoyed as an appetizer, side dish, or even a light meal.

Conclusion:

These herb ricotta broccoli Parmesan cups are a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. They are packed with flavor and sure to please everyone at your table. So next time you're looking for a new recipe to try, give these ricotta cups a try. You won't be disappointed!