Ingredients
1 lb (500 g) Lean Ground Beef
½ cup (125 mL) minced onion
½ cup (125 mL) minced mushrooms
1 cup (250 mL) tomato pasta sauce
¾ cup (175 mL) ricotta cheese
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced green onion or chives
Salt and pepper
Nonstick cooking spray
24 wonton wrappers
1 cup (250 mL) EACH grated
Parmesan and shredded
mozzarella cheese
Instructions
- Cook beef, onion and mushrooms over medium-high heat in large skillet, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is thoroughly cooked. Drain, if necessary. Stir in pasta sauce and heat through. Remove from heat.
- Meanwhile, combine ricotta, parsley, green onion, salt and pepper to taste in a small bowl; set aside.
- Spray a 12-cup muffin pan with cooking spray. Press a wonton wrapper firmly into the bottom of each muffin cup. Spoon in a scant 1 tsp (5 mL) EACH Parmesan, mozzarella, ricotta mixture into each cup; top with 1 tbsp (15 mL) of the meat mixture.
- Layer a second wonton into each cup and top each with about 1 tsp (5 mL) EACH of the cheeses. Divide meat mixture evenly among the cups (about 1/4 cup/60 mL EACH). Top with remaining Parmesan and mozzarella.
- Bake in preheated 375°F (190°C) oven for 15 to 20 minutes or until edges are brown and filling is bubbling. Remove from the oven; let stand for 5 to 10 minutes. Use a knife to remove each cup from pan.