Easy Lasagna Cups Recipe

These simple lasagna cups taste like lasagna's crunchy edges. Inside-out pasta shells filled with meat sauce and cheese make a great 2-bite lasagna appetizer.  


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–  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 shell – 1 cup ricotta cheese – 1/2 cup grated Parmesan cheese, divided – 2 cups shredded mozzarella cheese – 2 tablespoons finely chopped fresh parsley (optional)

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Step 1

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.


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Step 2

Create a boil in a large pot of water by heating it to a high temperature. 

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Step 3

Heat a large deep skillet on medium-high. Brown ground beef 5–7 minutes, draining fat. Cook onion 3–4 minutes until tender.                     

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Step 4

Adding remaining 3 tablespoons salt and pasta to boiling water, stir periodically until cooked, 10–12 minutes. Drain, rinse cold, and drain well.   

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Step 5

Turn pasta shells inside out and place 24 shells into the prepared muffin pan. Save any broken or remaining shells for another use.

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Step 6

Spread 2 teaspoons of ricotta in each shell and top with 1/4 cup Parmesan cheese. Add 1 tablespoon meat sauce and evenly distribute mozzarella and Parmesan. 

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Step 7

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

Also See

Pan-seared Cod With Lemon Aioli Recipe