It’s hard to show restraint when it comes to pasta meals, so a muffin tin version is perfect for controlling yourself. I love this recipe because it’s the perfect size to satisfy my appetite, but not so much that I’m uncomfortably full after dinner. Try it and you’ll agree!
12 ounces raw ground turkey
¼ teaspoon salt, divided
¼ teaspoon pepper
1 cup chopped onion
½ cup chopped mushroom
14 ½ ounce can of crushed tomatoes or tomato sauce
2 cloves garlic, minced
3 teaspoons dried oregano, divided
½ teaspoon dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers
1 ½ cups mozzarella cheese
Preheat the oven to 375 degrees. Cook the turkey, onions, mushrooms, salt and pepper in a skillet over medium heat, about 10 minutes. Add the garlic and stir continuously for 30 seconds. Pour in the tomatoes and 2 teaspoons of the oregano. Simmer for 10 minutes, then set aside. Combine the ricotta, remaining oregano and basil in a bowl. Grease a 12-cup muffin tin and press one wonton wrapper into each cup. Layer half the cheese mixture, then half the tomato mixture evenly among the cups. Layer on 2 teaspoons of the cheese evenly on top. Place another wonton wrapper on top, then repeat the process with the remaining turkey and cheese. Cover with the remaining mozzarella and bake for 10 minutes.