Easy Lasagna Cups

The crunchy, delectable borders of a lasagna are what these simple lasagna cups taste like. They’re a fantastic two-bite lasagna appetizer, made with inside-out pasta shells filled with cheese and meat sauce.

Ingredients

  • 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)

Directions

Step 1.

Set the oven’s temperature to 375 degrees Fahrenheit, or 190 degrees Celsius. Grease a mini muffin pan very lightly.

Step 2.

Heat a big saucepan of water to a boil over high heat.

Step 3.

Place a big, deep skillet over medium-high heat. Add the ground beef and heat for 5 to 7 minutes, crumbling with a spoon, until browned; drain any excess fat. Add onion and simmer for 3 to 4 minutes, or until softened. Add marinara, Italian seasoning, garlic powder, and 1 teaspoon each of salt and pepper. Simmer for 20 minutes, stirring frequently, then lower the heat.

Step 4.

Pasta should be added to boiling water along with the remaining 3 teaspoons of salt. Cook, tossing periodically, until pasta is cooked, 10 to 12 minutes. After draining, thoroughly drain and rinse with cold water.

Step 5.

Insert 24 pasta shells, inside out, into the muffin tray that has been preheated. Shells that are damaged or still intact should be stored for later use.

Step 6.

Place approximately two teaspoons of ricotta cheese inside each shell, then equally top the ricotta with 1/4 cup of Parmesan cheese. Spoon about a spoonful of the meat sauce over the top, then divide the remaining Parmesan and mozzarella cheese equally.

Step 7.

Bake for about 15 minutes, or until the inside is bubbling and the sides are just beginning to turn golden. Ten minutes should pass before serving. If desired, top with parsley.

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