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!

By Pillsbury Kitchens

Updated August 10, 2018

Make with

Pillsbury Biscuits

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
2

cans (6 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)
1

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.

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 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;