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Mini Lasagna Shell Cups

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹 High-Protein 💪Low-CarbSugar-FreeComfort-Food

Mini Lasagna Shell Cups pack rich meat sauce and creamy cheeses into jumbo pasta shells that crisp at the edges and stay tender inside. Each bite balances tangy marinara, mellow ricotta, and stretchy mozzarella with a hint of Parmesan. Serve them as a party appetizer or a fun weeknight dinner when you want classic lasagna flavors in a new, bite-size form.

  • Prep15 mins
  • Cook55 mins
  • Serves12
  • DifficultyMedium
Mini Lasagna Shell Cups
  1. 1

    Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a mini muffin pan.

  2. 2

    Bring a large pot of water to a boil over high heat.

  3. 3

    Heat a large deep skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes; drain any excess grease.

  4. 4

    Add onion and cook until softened, 3 to 4 minutes.

  5. 5

    Stir in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer, reduce the heat, and cook for 20 minutes, stirring often.

  6. 6

    Add remaining 3 teaspoons salt and pasta to the boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain, rinse with cold water, and drain well.

  7. 7

    Turn the pasta shells inside out and place 24 shells into the prepared muffin pan. Reserve any broken or extra shells for another use.

  8. 8

    Fill each shell with about 2 teaspoons ricotta and sprinkle 1/4 cup Parmesan cheese evenly over the ricotta. Top with about 1 tablespoon meat sauce, then top evenly with mozzarella and the remaining Parmesan.

  9. 9

    Bake in the preheated oven until slightly golden at the edges and bubbly inside, about 15 minutes.

  10. 10

    Let stand for 10 minutes before serving. Sprinkle with parsley if desired.