Savory Italian "cupcakes" baked in muffin cups!
Ingredients
- cooking spray:
- ground beef: 0.33333 pound
- salt and ground black pepper: (to taste)
- wonton wrappers: 24 piece
- ¾ cups grated Parmesan cheese: 1 piece
- ¾ cups shredded mozzarella cheese: 1 piece
- ricotta cheese: 0.75 cup
- pasta sauce (such as Muir Glen®): 1 cup
- fresh basil: 0.25 cup (to taste, chopped, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
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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.
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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.
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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.
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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.
