Makes 24 cupcake shaped lasagna and spaghetti cups. These are fun and easy to make - and everyone in the family seems to gobble them up!
You'll Need: 1 pound thin spaghetti cooked al dente (dried pasta added to boiling and salted water and cooked for about 6 minutes; strained, not rinsed, set aside), 1 to 2 Tbsp butter or olive oil, 16 oz container ricotta cheese, 1 tsp dried Italian seasoning, 1/4 tsp salt, 1/4 tsp black or white pepper, 1 egg (whisked with a fork), 2 cups red pasta sauce, 2 cups white pasta sauce, 1 cup mozzarella (shredded), 1 cup parmesan cheese (shredded), 1/2 cup fresh parsley (chopped)
How to Prepare: Once the pasta is removed from the boiling water, throw it in a bowl with the butter or olive oil and toss. Set aside. In a separate bowl whisk together the ricotta cheese, Italian seasoning, salt, pepper and egg. Set aside.