Mini Lasagna Cups With Ravioli

1. 1

   Preheat oven to 375u00b0F. Lightly spray a 12-cup standard muffin tin with nonstick spray.

2. 2

   Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 5 minutes, breaking up the sausage as you go. Drain off excess fat and add marinara sauce to the sausage. Season with salt and pepper to taste.

3. 3

   Bring a large pot of salted water to boil over high heat. Blanche the ravioli for 1-2 minutes, just until they are slightly more pliable. They will continue to cook in the oven. Drain the ravioli and dab off any excess moisture.

4. 4

   Place one large ravioli into each of the 12 muffin tins, pressing carefully to make sure that it fills the whole bottom. Fill each cup with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer, ending with mozzarella on top.

5. 5

   Place into oven and bake for 10-12 minutes, or until the cheese has melted and the ravioli are golden brown.

6. 6

   Serve immediately, garnished with chopped parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.