I know what you are thinking right now!
Pasta again, Meagan?
Seriously don’t know what’s got into me on this pasta craze. We have eaten two pasta dishes within the week and last night I added our third dish to the mix. If you have the ingredients you might as well use them correct? Well that’s what I am going with. I also have a bad habit of buying noodles every time I make a trip to the store and so I basically have an endless supply of spaghetti, pappardelle, bow-tie, elbow and lasagna noodles. Hmm I think I need to go get some manicotti just to have on hand
I am also in the habit of making food in my cupcake tins. I just made some oreo cheesecake cups and I decided why not roll up some noodles and make rolled lasagna cups. Maybe this cupcake and pasta craziness will end because I need to start dropping this baby weight. I’ve been saying that for the past couple of months but I’m really starting to mean it now.
ENJOY ~ Meagan
Rolled Lasagna Cups
Yield: 6 rolled up servings
Cook Time: 30 minutes
6 lasagna noodles
1 lb. extra lean ground beef 96/4%
1/2 tsp oregano
1/4 tsp garlic powder
1/2 tsp salt plus an extra pinch
1 1/2 cups marinara sauce
6 Tbsp Ricotta cheese, light
1 cup spinach
1/2 cup shredded mozzarella cheese
Cook noodles according to the package. Drain the noodles and set aside.
While noodles are cooking heat a large pan over medium heat. Add the meat and brown it. Stir in the oregano, garlic powder, salt and 1 cup of marinara sauce. Reduce the heat to low.
Lay out the noodles and spread 1 Tbsp of ricotta cheese over each noodle. Lay 3-4 spinach leaves on each noodle followed by the meat sauce. Roll up the lasagna noodles with the fillings and place in a cupcake tin. Cover with foil and place in refrigerator for at least 30-45 minutes.
Preheat oven to 350 degrees.
Uncover the noodles and spoon the rest of the sauce over the top of the noodles. Cover with foil and bake in oven for 15 minutes. Remove from oven and top with mozzarella cheese and place back in oven for 5 minutes.
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