These easy lasagna cups taste like the crunchy delicious edges of a lasagna. Made with inside-out pasta shells, filled with meat sauce and cheese, they're a terrific 2-bite lasagna appetizer.
Ingreadient
- 1 pound 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
- 1 (12 ounce) package jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 2 tablespoons finely chopped fresh parsley (optional)
Direction
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- Bring a large pot of water to a boil over high heat.
- Heat a large deep skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon, 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.
- Add remaining 3 teaspoons salt and pasta to boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain, rinse with cold water, and drain well.
- Turn pasta shells 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 ricotta and sprinkle 1/4 cup Parmesan cheese evenly over the ricotta. Top with about 1 tablespoon meat sauce and top evenly 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.
