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.
Assembly: Spray 2 large cupcake baking trays (12 cupcake pouches in each). Using a large fork, twirl about 1/2 cup worth of cooked pasta in a circular motion, filling up one of the cupcake pouches in the baking sheet. Make a well with your fingers and add a spoonful of ricotta egg mixture. Add a spoonful of white or red sauce (or both). Sprinkle with cheese. Add fresh parsley on top. Continue until all 24 muffin tin pouches are filled. You can use muffin tins or place directly into the spray oiled muffin baking sheet. Place in a 350 degree pre-heated oven for 10-14 minutes, until cheese is melted and slightly browned. Enjoy! These are great for next day lunch on the go!
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