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Lasagna Pasta Pies

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  • Prep 20 min
  • Total 55 min
  • Servings 8
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Have lasagna for dinner without any of the fuss with this easy muffin tin recipe that only takes 20 minutes to prep.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 cup uncooked rotini pasta (3 oz)
  • 1 lb bulk Italian pork sausage
  • 1 1/2 cups tomato pasta sauce
  • 3/4 cup ricotta cheese
  • 1 can (16.3 oz) large refrigerated buttermilk biscuits
  • 1 cup shredded mozzarella cheese (4 oz)

Steps

  • 1
    Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time.
  • 2
    Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
  • 3
    Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill cups with sausage mixture; sprinkle with mozzarella cheese.
  • 4
    Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

Nutrition

550 Calories, 23g Total Fat, 22g Protein, 62g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Pie
Calories
550
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1420mg
59%
Potassium
360mg
10%
Total Carbohydrate
62g
21%
Dietary Fiber
2g
9%
Sugars
10g
Protein
22g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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