Artichoke Stuffed Lasagna Cups

A meal in a pasta cup. An Italian comfort cup, you could say. You have your Meat, cheese, veggie and your pasta with sauce. The creaminess the cream cheese gives this recipe is amazing. An artichoke never tasted so good!

1 Pound  Lasagna Noodles

1/4 Pound of Pancetta or Bacon

2 Pounds of Ricotta Cheese

8 Ounces of Philadelphia Cream Cheese Spread Spinach & Artichoke

2 Tablespoon Pecorino Romano Cheese

13 Ounce Can Artichoke Hearts-rinsed, drained well and chopped.

3 Cups of Your Favorite Spaghetti Sauce

1 Cup of Mozzarella Cheese-Shredded

Preheat oven to 350 Degrees.

In large pot filled with salted water, bring to boil. Add Lasagna and cook until just al-dente. Let cool enough to handle.

In fry pan, fry up diced up pancetta or bacon until crisp. Drain on paper towel.

In mixing bowl combined ricotta, Philadelphia cream cheese, pancetta, pecorino romano cheese and salt and pepper to taste. Fold in artichokes.

Take cooked lasagna noodle and on its edge made a circle to form cup, take second noodle and fold in half not to break (that being the middle)and place flat into the circle to create a bottom to your cup. Drape excess noodle down the side of the outside, over lapping were the noodle comes together to help keep circle closed. Continue until all cups are made. Place cups in baking dish that has been sprayed with non -stick cooking spray.

Take cheese mixture and evenly fill each cup. Pour spaghetti sauce into baking dish around cups and not in cups. Top with mozzarella cheese. Bake for about 30 minutes or until bubbly and cheese is melted. Take out of oven, serve. Enjoy<3

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