All the cozy, cheesy satisfaction of lasagna, baked into adorable individual cups. Taccole pasta is tossed with a savory sausage and tomato sauce, mozzarella, and Parmigiano, then finished with dollops of creamy spinach-ricotta before baking until bubbly and golden. Think of them as Giada's Sheet Pan Lasagna, in perfect little cups!

These are perfect for individual portions for any kind of dinner party, and equally wonderful for a meal prep solution: pro-tip, they freeze wonderfully!

star

Layerless Lasagna Cups

Rated 5.0 stars by 1 users

Prep Time

30 hours

Cook Time

40 minutes

Image of Layerless Lasagna Cups

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound taccole pasta
  • 1 clove garlic, chopped
  • 1 teaspoon Giadzy Lemon Oregano Salt, divided
  • 1 (5-ounce) container baby spinach
  • 1 ½ cups whole milk ricotta cheese
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 red onion, diced
  • 1 1/2 teaspoon Giadzy Tuscan Seasoning
  • 2 (12.34-ounce) jars Giadzy Passata
  • 2 cups shredded low-moisture mozzarella
  • 1 ½ cups freshly grated Parmigiano Reggiano
  • Kosher salt, for the pasta water

Instructions

  1. Preheat the oven to 425°F. Prepare 3 12-cup muffin tins by lightly greasing with olive oil.
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the garlic and ½ teaspoon of the Giadzy Lemon Oregano Salt. Cook until fragrant, about 1 minute. Add the spinach, stirring occasionally, and cook until wilted - you want to see the water release from the spinach and evaporate, about 5 minutes. Remove the spinach to a medium bowl and chop with scissors until bite-sized. Add the ricotta and mix until combined. Set aside.
  3. Wipe out the skillet, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the sausage and cook undisturbed for 3 minutes, then break apart with a wooden spoon. Cook for another 5 minutes, stirring often, until browned. Add the onion and the teaspoon of Giadzy Tuscan Seasoning and cook until softened and fragrant, about 3 minutes. Stir in all 2 jars of Giadzy Passata and the remaining ½ teaspoon of Lemon Oregano Salt. Swirl around roughly 2 tablespoons of water in each jar of passata to release all of the sauce, and add that as well. Remove from heat.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 6 to 7 minutes so it’s quite al dente, stirring often. Using a pasta spider or slotted spoon, add the cooked pasta directly to the pan with the sauce. Add a reserved cup of pasta water, the mozzarella, and the Parmigiano. Stir until well combined.
  5. Evenly fill the muffin cups with the cheesy pasta mixture. Dollop the ricotta-spinach mixture evenly on each cup. Bake for 20 to 25 minutes, or until bubbly and golden-brown on top. Let cool for 5 to 10 minutes and serve. These also freeze wonderfully.