Save A creative twist on classic lasagne, these individual pasta cups deliver all the flavors you love—without any soupiness. Perfect for parties or weeknight dinners.
The first time I made these lasagne cups, my family couldn't believe how easy they were to eat. They loved grabbing their own serving and customizing each cup with extra cheese or herbs.
Ingredients
- Pasta: 6 no-boil lasagne sheets
- Meat Sauce: 250 g (9 oz) ground beef or turkey, 1 tablespoon olive oil, 1 small onion (finely chopped), 2 garlic cloves (minced), 300 ml (1 1/4 cups) tomato passata or crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Filling: 200 g (3/4 cup) ricotta cheese, 1 egg, 40 g (1/4 cup) grated Parmesan cheese, 1 tablespoon chopped fresh parsley, pinch of salt and pepper
- Topping: 100 g (1 cup) shredded mozzarella cheese
Instructions
- Preheat & Prepare Tin:
- Preheat the oven to 190°C (375°F). Grease a 6-cup muffin tin.
- Cook Pasta Sheets:
- Bring a large pot of salted water to a boil. Cook lasagne sheets for 3–4 minutes until just pliable. Drain and set aside.
- Sauté Veggies:
- In a skillet over medium heat, heat olive oil. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
- Cook Meat & Simmer Sauce:
- Add ground beef or turkey and cook until browned. Stir in tomato paste, passata, oregano, basil, salt, and pepper. Simmer for 5 minutes until thickened. Remove from heat.
- Mix Cheese Filling:
- In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.
- Line Muffin Cups:
- Cut each lasagne sheet in half. Line each muffin cup with 2 overlapping halves, pressing to fit and allowing edges to stick out.
- Assemble Cups:
- Divide half the meat sauce among the cups. Add a spoonful of ricotta filling to each, then top with remaining meat sauce. Sprinkle mozzarella over each cup.
- Bake & Serve:
- Bake for 20–25 minutes, until cheese is bubbly and edges are golden. Let cool for 5 minutes before removing from tin. Serve warm, garnished with extra parsley if desired.
Save Sharing these pasta cups at our last family gathering was a hit. Everyone enjoyed the fun serving style and the rich flavors in every bite.
Serving Suggestions
Pair these lasagne cups with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
Make It Your Own
Add spinach to the ricotta cheese mixture or swap in turkey for beef. Top with extra herbs for a fresh twist.
Nutrition Highlights
Each pasta cup delivers about 280 calories, 13 g fat, 22 g carbs, and 17 g protein, making it a satisfying yet balanced choice.
Save Try making these for your next weeknight dinner or party. They're sure to delight everyone at the table!
Cooking Questions
- → Can I make these pasta cups vegetarian?
Yes, substitute the ground beef or turkey with cooked lentils for a hearty vegetarian filling.
- → What pasta works best for these cups?
No-boil lasagne sheets are ideal—they're sturdy yet flexible after a short boil, making perfect cups.
- → How do I prevent sogginess in the cups?
Ensure meat sauce is thick, and do not overcook the lasagne sheets. Bake until edges are golden.
- → Can I prepare pasta cups ahead of time?
Yes, assemble cups in advance and refrigerate. Bake just before serving for best texture and flavor.
- → What cheese should I use for the filling?
Ricotta and Parmesan create a creamy mix, topped with mozzarella for gooey, golden tops.
- → Are these suitable for parties?
Absolutely! Their individual size makes them easy to serve and eat, perfect as main dishes or appetizers.