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Easy Lasagna Cups
Easy Lasagna Cups
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Delicious mini lasagna cups with meat sauce and cheese, perfect for a bite-sized appetizer with a satisfying crunch.
Ingredients:
  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 1 (24 ounce) jar prepared marinara sauce
  • 4 teaspoon kosher salt, divided
  • 3/4 teaspoon 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 tablespoon finely chopped fresh parsley (optional)
Instructions:
  • Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan.
  • Place a generously sized pot on high heat and bring the water to a vigorous boil.
  • In a hot skillet, brown the ground beef, breaking it up with a spoon for 5 to 7 minutes; drain any excess grease. Add onion and cook until softened for 3 to 4 minutes. Mix in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Simmer on low heat for 20 minutes, stirring frequently.
  • Add the remaining 3 teaspoons of salt and the pasta to boiling water. Cook for 10 to 12 minutes, stirring occasionally, until tender. Drain, rinse with cold water, and drain well.
  • Flip the pasta shells inside out and nestle 24 of them into the muffin pan. Set aside any leftover or broken shells for another dish.
  • Evenly distribute 2 teaspoons of ricotta into each shell before sprinkling 1/4 cup of Parmesan cheese on top. Add 1 tablespoon of meat sauce on each shell, then evenly cover with mozzarella and the remaining Parmesan.
  • Bake in the preheated oven for 15 minutes until slightly golden around the edges and bubbly inside. Allow to stand for 10 minutes before serving, and optionally sprinkle with parsley.

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