Get your lasagna and your side of bread in one simple dish that's so tasty even Italian grandmas will want to change their recipes!
Lasagna Pasta Pies
- Prep Time 30 min
- Total 50 min
- Ingredients 7
- Servings 1
Ingredients
- 1/2 cup uncooked medium pasta shells
- 1/2 lb ground Italian sausage
- 1 cup tomato pasta sauce
- 2 cups loosely packed baby spinach
- 1/2 cup reduced-fat ricotta cheese
- 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
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Step1Heat oven to 350°F. Cook and drain pasta as directed on package.
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Step2Meanwhile, in 10-inch skillet, cook Italian sausage over medium-high heat, stirring frequently, until no longer pink; drain. Stir in pasta sauce, spinach, ricotta cheese and cooked pasta; cook 1 to 3 minutes, until hot and spinach wilts. Remove from heat.
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Step3Separate dough into 10 biscuits; press each biscuit to 3 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 10 ungreased regular-size muffin cups, forming 1/4-inch rim.
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Step4Fill each cup with about 1/3 cup sausage mixture; sprinkle with mozzarella cheese.
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Step5Bake 22 to 25 minutes or until golden brown. Cool 1 minute; remove from pan.
Nutrition
260
Calories
12g
Total Fat
11g
Protein
25g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 690mg
- 29%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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