My Delicious Lasagna Cups

My Delicious Lasagna Cups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh, you are going to love this recipe.  I would definitely call it a keeper.  I make these as appetizers but also for dinner with a side salad and a loaf of crusty garlic bread.  They are so easy to make and I think one of my most creative recipes. I needed a cup to put my filling in…. watch how I came up with the perfect idea. These are ridiculously good!

 

 

 

 

 

 

 

 

 

 

Mini Meatballs 

I make these up ahead of time and freeze. I can then use in recipes as needed. They are delicious and easy (you can make your own or use frozen).

¹⁄₂ lb. bulk Italian sausage 

¹⁄₂ lb. ground beef 

¹⁄₄ cup dry breadcrumbs 

¹⁄₄ cup grated Parmesan cheese 

¹⁄₄ teaspoon Italian seasoning

     ½ teaspoon salt

      pepper 

¹⁄₄ teaspoon garlic powder 

1 egg, beaten 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Heat oven to 350 degrees.  In medium bowl, combine all ingredients; shape into 1/2 inch balls. Place meatballs on baking sheet and bake for 20 minutes or until brown. You can also brown these in a skillet over medium heat.  If using for this recipe, simmer meatballs in your tomato sauce.

 

 

 

 

 

 

 

 

Lasagna Cups

1 (12 ounce) package jumbo pasta shells

1-lb. lean ground beef

1/2 cup finely chopped onion 

1 (24 ounce) jar prepared marinara sauce

4 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

 

Filling

 1 cup ricotta cheese

1 egg, beaten

1/2 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese

2 tablespoons finely chopped fresh parsley 

 

 

 

 

 

 

 

 

 

 

 

Mix ingredients together in a small bowl and set aside. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Heat a large deep skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon into fine pieces. Cook until browned, 5 to 7 minutes; drain any excess grease. Add onion and cook until softened, 3 to 4 minutes. Stir in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer, reduce heat, and cook for 20 minutes, stirring often. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil over high heat. Add remaining 3 teaspoons salt and pasta to boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain well and rinse with cold water.  

 

Using your thumb in the middle of the upside-down pasta shell, turn it inside out and place 24 shells into the prepared muffin pan. Save any broken or remaining shells for another use. 

 

 

 

 

 

 

 

 

 

 

 

Fill each shell with about 2 teaspoons of the meat sauce. 

  

 

 

 

 

 

 

 

 

 

 

 

Next add a teaspoon or two  of ricotta filling and sprinkle on the Parmesan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add a mini meatball on top and sprinkle with mozzarella and remaining Parmesan.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in the preheated oven until slightly golden around the edges and bubbly inside, about 15 minutes.   Let stand for 10 minutes before serving. Sprinkle with parsley if desired. 

 

 

 

 

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