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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-

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
(6 oz) cans Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits
1
cup shredded mozzarella cheese (4 oz)

Steps

Hide Images
  • 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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