Description
Italian cupcakes.
Ingredients
- cooking spray
- ⅓ pound ground beef
- salt and ground black pepper to taste
- 24 wonton wrappers
- 1 ¾ cups grated Parmesan cheese
- 1 ¾ cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- 1 cup pasta sauce (such as Muir Glen®)
- ¼ cup chopped fresh basil, or to taste (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes; season with salt and pepper. Drain and discard grease from beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese
- mozzarella cheese
- and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- 1/2 of the ricotta cheese
- 1/2 of the ground beef mixture
- and 1/2 cup pasta sauce
- between the muffin cups and layer
- respectively
- atop wonton wrapper; repeat layering with remaining wonton wrappers
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- remaining ricotta cheese
- remaining ground beef
- and remaining pasta sauce. Top “cupcakes” with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of “cupcakes” are browned
- 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12