Lasagna Cups


15-20 lasagna pasta sheets

Leftover spaghetti sauce with meat (about a quart)

For the cheese filling:

1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream

1/3 cup grated parmesan cheese

About 3-4 cups shredded mozzarella cheese, divided

1/2 teaspoon pepper

1 egg

For the cheese filling– stir all ingredients together excluding half of the mozzarella cheese. Set aside.

For the pasta– Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly– Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. (I would try spraying them next time bc the paper stuck to the bottom).

Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}

Spoon about 1/2 tablespoon of sauce into the bottom of each cup.

Next cut pasta sheets (you want two small squares for each cup) into quarters and press one of these pieces of pasta into the bottom on top of the sauce.

Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.

Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.


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