Italian “cupcakes” cooked in muffin tins that are delicious!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- ⅓ pound ground beef
- salt and ground black pepper to taste
- 24 wonton wrappers
- 1 ¾ cups grated Parmesan cheese
- 1 ¾ cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- 1 cup pasta sauce (such as Muir Glen®)
- ¼ cup chopped fresh basil, or to taste (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 1/2 of the ricotta cheese, 1/2 of the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top “cupcakes” with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of “cupcakes” are browned, 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve.
- You can also use the top of a drinking glass to cut wonton wrappers. You can cut several at a time. However, for a more rustic look, no cutting is necessary!
- The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount consumed will vary.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 495 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were really good. The wonton wrappers were a really nice change from pasta! Slight changes: I used 1/2 lb ground beef. Mixed together the cheeses and added about a teaspoon and a half of dried parsley to this mix. To the meat I added a teaspoon of oregano and about two teaspoons of dried onion flakes. I used a medium sized muffin pan and made 12 of these. I made 6 with meat and 6 with just the cheese mix since my daughter doesn’t eat meat.
Really good and SOOOO easy to make. The only thing I did different was I made it with ground chicken instead of ground beef. Will definitely make again!
They come out very good as the recipe is written. Need to cool on paper towel to absorb extra grease. I do not trim the bottom wonton wrappers because they push down far enough that the points remain in the cupcake pan, which is important because if they stick out they will get very hard and difficult to eat. I do like to mix all the cheeses together to make spreading into the cups easier. Do not overfill the first layer or you will not have enough room to make a second layer. I make 48 cupcakes and that takes 2 pounds of meat and either two small jars of sauce or one large jar. I end up baking for about 25 min and then under the boiler to put some color on them. These freeze great and then reheat quickly in the microwave.
Great recipe for a football party! Went over very well, simple to make!
Delicious! I added a little more spices to the beef/tomato sauce blend. Otherwise followed the recipe. Turned out wonderful. Such a fun meal or snack. Will make multiple times again
A great recipe, fun to make! I’m not a huge lasagna fan but these are yummy. I always thought lasagna looked ugly once you put a serving on a plate but because these servings are cupcakes they look beautiful on a plate!
Awesome recipe, just make sure not to put in too much pasta sauce like I did, since it can spill over a bit during baking and produce a little smoke. Not a huge deal, but worth keeping an eye on.
These were delicious and easy! I used Italian Sausage instead of ground beef since I had it on hand. We will definitely make this again!
Most critical recipe I made this recipe, but my edges of the wrappers came out hard and crunchy. How can I prevent this from happening
Really yummy! Made it as directed with no substitutions or additions. Like it so much I made a second batch the next day!
Great for dinner and individual “cupcakes” are easy for left overs! I didn’t trim the wontons and they were still great, adding just the right amount of crispiness.
I used sausage instead of ground beef and cottage cheese instead of ricotta. They were very good.
Super cute & super tasty
I did make these and I doubled everything. Almost as much work as regular lasagna but worth it. Cooks in minutes. I thought if it was made in the smaller cupcake pan could be a really great appetizer. Will be making again.
Ingredient measurements in Armagazine were different. 1 1/4 c. Parmesan cheese, 1 1/2 c mozzarella cheese, 6 oz ground beef (which might be the same)
Really good! I made a double batch with 1lb ground beef browned and added to 1 jar of spaghetti sauce seasoned how I usually make my spaghetti sauce. For the cheeses I only used 3/4 cup of each cheese, or 1.5 cups for a double recipe, and I felt that was plenty. I made it even easier on myself and just used an Italian blend cheese for both cheeses, so 3 cups total of the Italian blend added to 1.5 cups of the ricotta, all mixed together to make assembly also easier. I didn’t bother cutting the wonton wraps. Topped last layer with a little more cheese and Italian seasoning. Going to use this recipe for my daughter’s birthday coming up, for her to make with me and her friends, and possibly at a baby shower too!
My family loves these. They prefer it over regular lasagna so I make them fairly often. The thinness of the wonton wrappers as opposed to lasagna noodles really make the flavors of the other ingredients stand out. I usually make 24 of these so I don’t waste too many of the wonton wrappers and they’re even better as leftovers the next day. I just prepare extra sauce and make sure I have extra cheese. I only cut the corners off the wrappers used for the top layer and use whole ones in the bottom. Don’t worry if you don’t think they cover enough of the cup. It works. I just drop a spoonful of ricotta in then top with shredded parm, shredded mozzarella and sauce. I top that with a trimmed wrapper and the same layers. I bake at 350 for 12 minutes, top with shredded parm and mozzarella then bake for 5 more minutes. Let them sit for 15 minutes before taking them out of the muffin tin and they’ll pop right out neatly. I think the key is to not overthink it. I just plop the ingredients in. No measuring or spreading. They’re super easy to assemble and absolutely delicious.
Easy peasy….wanna spice it up? Use hot Italian sausage instead of beef, and go with AT LEAST a half pound.
This recipe turned out awesome. My boyfriend is a full blooded Italian and loved it. I will definitely do this receipt again!
Absolutely great and extremely easy will make it again, family lived then
I made these for a party. I added more mozzarella cheese and less Parmesan cheese. Just a matter of taste for me and they came out great. Either way, I think they would have. My husband loved them so much, they almost didn’t make it to the party. I would definitely make again.