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!

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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

RICE WITH BROCCOLI AND PARMESAN

Rice With Broccoli and Parmesan image

Make and share this Rice With Broccoli and Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1 cup long grain white rice or 1 cup medium-grain white rice
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups broccoli florets
1/4 cup grated parmigiano-reggiano cheese (plus extra for topping)
2 tablespoons unsalted butter

Steps:

Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
Stir in the rice until coated.
Stir in the broth and salt; heat to boiling.
Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
When the rice is cooked, stir in the ¼ cup cheese and the butter.
Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

Nutrition Facts : Calories 303.4, Fat 11.7, SaturatedFat 5.3, Cholesterol 18.9, Sodium 424.6, Carbohydrate 41.4, Fiber 0.8, Sugar 0.7, Protein 8.8

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!

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