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Ingredients
- 1 pkg (12oz) refrigerated biscuits (10 biscuits)
- 1 tsp. olive oil
- 1-1/2 cups assorted diced fresh vegetables (I used onion, zucchini, summer squash, and green pepper for my veggie)
- 1-1/2 cups Ragu sauce (they suggest Old World Style or Organic Pasta) I like the sweet tomato basil & original.
- 1/2 cup shredded mozzarella cheese (2 oz)
Preparation
Step 1
Preheat your over to 375 degrees. Unroll biscuits and press each into a 3-inch round cupcake pan. Evenly press each biscuit in bottom and up the sides of each cup in a muffin pan. Chill until ready to fill.
Heat olive oil over medium heat in 10-inch skillet and cook vegetables, stirring occasionally, five minutes or until tender. Stir in your choice Pasta sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced.
Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand five minutes before removing. Remove and serve.