Lasagna Pasta Pies

By carvalhohm2

Ingredients

• 1/2 cup uncooked medium pasta shells
• 1/2 lb ground Italian sausage
• 1 cup tomato pasta sauce
• 2 cups loosely packed baby spinach
• 1/2 cup reduced-fat ricotta cheese
• 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits (10 biscuits)
• 1 cup shredded mozzarella cheese (4 oz)

Details

Servings 10
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 10-inch skillet, cook Italian sausage over medium-high heat, stirring frequently, until no longer pink; drain. Stir in pasta sauce, spinach, ricotta cheese and cooked pasta; cook 1 to 3 minutes, until hot and spinach wilts. Remove from heat.

Separate dough into 10 biscuits; press each biscuit to 3 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 10 ungreased regular-size muffin cups, forming 1/4-inch rim.

Fill each cup with about 1/3 cup sausage mixture; sprinkle with mozzarella cheese.

Bake 22 to 25 minutes or until golden brown. Cool 1 minute; remove from pan.

For best results, make sure all the mozzarella is on top of the lasagna mixture instead of spilling off onto the muffin pan.

For a lighter version, you can substitute ground turkey for the sausage. Just add 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper flakes to the mix.