Lasagna Pockets Recipe

Lasagna Pockets Recipe
Category: Appetizer

Description: These simple lasagna cups have a flavor similar to the crispy, delectable edges of lasagna. These delicious two-bite lasagna appetizers are made with inside-out pasta shells that are stuffed with cheese and meat sauce.


Preparation Mode:

Set the oven's temperature to 375°F, or 190°C. Grease a small muffin tray very lightly. Over high heat, bring a large saucepan of water to a boil.

A big, deep skillet should be heated to medium-high heat. Add the ground beef and cook for five to seven minutes, crumbling with a spoon, until browned; drain any leftover grease. Add the onion and simmer for 3 to 4 minutes, or until softened.

Add marinara, Italian seasoning, garlic powder, and one teaspoon each of salt and pepper. Bring to a simmer, lower the heat, and cook, stirring frequently, for 20 minutes. To boiling water, add the remaining 3 tablespoons of salt and pasta.

Cook, tossing regularly, until pasta is cooked, 10 to 12 minutes. Empty, thoroughly drain, and rinse with cold water. Insert 24 pasta shells, inside out, into the muffin tray that has been preheated.

Remaining or damaged shells should be saved for later use. Place approximately two teaspoons of ricotta cheese inside each shell, then equally top the ricotta with 1/4 cup of Parmesan cheese. Add around a tablespoon of meat sauce on top, then evenly distribute the mozzarella and leftover Parmesan cheese.

Bake for about 15 minutes, or until the inside is bubbling and the sides are just beginning to turn golden. Ten minutes should pass before serving. If desired, top with parsley.