May 18, 2024

These irresistible Two-Bite Lasagna Cups capture the flavor of lasagna’s crispy edges in a fun, bite-sized format. Made with jumbo pasta shells turned inside-out and filled with a savory meat sauce and cheesy goodness, they’re a perfect two-bite appetizer for any occasion.


  • 1 pound lean ground beef
  • ½ cup finely chopped onion
  • 1 (24-ounce) jar prepared marinara sauce
  • 4 teaspoons kosher salt (divided)
  • ¾ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 (12-ounce) package jumbo pasta shells
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese (divided)
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons finely chopped fresh parsley (optional)


  1. Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a mini muffin tin to ensure easy removal later.
  2. Cook the Pasta: Bring a large pot of water to a boil over high heat. Add the remaining 3 teaspoons of salt and the jumbo pasta shells. Cook the pasta according to package instructions, stirring occasionally, until tender (around 10-12 minutes). Drain the cooked pasta, rinse it with cold water, and drain thoroughly.
  3. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, using a spoon to crumble it as it browns, for 5-7 minutes. Drain any excess grease that accumulates in the pan.
  4. Sauté and Simmer: Add the chopped onion to the browned beef and cook until softened, about 3-4 minutes. Stir in the marinara sauce, 1 teaspoon of salt, pepper, garlic powder, and Italian seasoning. Bring the mixture to a simmer, then reduce heat and let it cook for 20 minutes, stirring frequently.
  5. Assemble the Cups: Once cooked and rinsed, carefully turn the pasta shells inside out and place them in the greased muffin tin (24 shells in total). Reserve any broken or leftover shells for another use.
  6. Layer the Filling: Fill each pasta shell with about 2 teaspoons of ricotta cheese. Sprinkle a quarter cup of Parmesan cheese evenly over the ricotta in each cup. Top this layer with approximately 1 tablespoon of the meat sauce, followed by a sprinkle of mozzarella cheese. Finally, finish it off with the remaining Parmesan cheese.
  7. Bake and Enjoy: Bake the filled pasta shells in the preheated oven for about 15 minutes, until the edges are slightly golden brown and the cheese is bubbly inside. Let the lasagna cups cool for 10 minutes before serving. Garnish with fresh parsley for an extra touch, if desired.

This recipe yields 12 delicious Two-Bite Lasagna Cups, perfect for sharing with friends and family at your next gathering!

Nutrition Facts (per serving):

  • Calories: 260
  • Fat: 12g
  • Carbs: 18g
  • Protein: 20g

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