Cook the pasta in plenty of water. Drain and keep aside.
Heat olive oil in a pan. Add the chilli flakes and wholewheat flour.
Cook the flour for 2-3 minutes, stirring constantly.
Add in the warm milk. Keep stirring, until it comes to a boil. Cook for a further 5-8 minutes until it is thickened.
Once its thickened, turn off the heat and add Mother Dairy Cheese Spread. Stir well.
Add the Italian seasoning and salt & pepper to taste.
Now combine the pasta, bell peppers and parsley well. Taste and adjust for seasoning.
Preheat your oven to 180C. Grease the cavities well of a 12- cup standard muffin tray.
Spoon in this creamy pasta mixture, leaving about ½” from the top.
Sprinkle the breadcrumb mixture liberally over each cup.
Bake for 20-25 minutes, until the the sauce is all bubbling and the breadcrumbs are browned on top.
Let the muffins cool in the pan for about 30 minutes before taking them out carefully. You will need to loosen them from the edges with a butter knife. Enjoy!
You can leave the tray to cool completely in the refrigerator overnight and take the muffins out as desired in the morning for the school tiffin.
For making the topping:
Take 3/ 4 slices of any bread of your choice, break it up and put it your mixie/food processor or coffee grinder. Pulse till its ground into crumbs. Take it out in a bowl and mix in the olive oil.