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Lasagna Pasta Pies

Prep 30 min
Total 50 min
Ingredients 7
Servings 1

Get your lasagna and your side of bread in one simple dish that's so tasty even Italian grandmas will want to change their recipes! MORE+ LESS-

By Pillsbury Kitchens

August 10, 2018

Ingredients

1/2

cup uncooked medium pasta shells

1/2

lb ground Italian sausage

cup tomato pasta sauce

cups loosely packed baby spinach

1/2

cup reduced-fat ricotta cheese

cans (6 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

cup shredded mozzarella cheese (4 oz)

Steps

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1

Heat oven to 350°F. Cook and drain pasta as directed on package.
2

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.
3

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.
4

Fill each cup with about 1/3 cup sausage mixture; sprinkle with mozzarella cheese.
5

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

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 690mg; 29%
Potassium: 210mg; 6%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 4% Sugars 4g
Protein: 11g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;