Ingredients:

  • 1 lb lean ground sirloin
  • 1.5 cups low-sodium marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 1 cup part-skim ricotta cheese
  • 0.5 cup fresh spinach, finely chopped
  • 1 large egg
  • 0.25 cup grated parmesan cheese
  • 24 wonton wrappers
  • 1.5 cups shredded part-skim mozzarella cheese

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly coat a 12-cup standard muffin tin with non-stick cooking spray.
  2. In a large skillet over medium-high heat, brown the ground sirloin until fully cooked. Drain any excess fat. Stir in the marinara sauce, dried oregano, and garlic powder. Simmer for 5 minutes until the sauce thickens slightly.
  3. In a medium mixing bowl, whisk the egg. Fold in the ricotta cheese, finely chopped spinach, and grated parmesan until well combined.
  4. Place one wonton wrapper into each muffin slot, pressing it firmly against the bottom and sides. Add approximately 1 tablespoon of the meat sauce and a small sprinkle of shredded mozzarella to each cup.
  5. Layer a second wonton wrapper on top of the first, rotating it slightly to ensure the corners create a decorative edge. Add 1 tablespoon of the ricotta-spinach mixture, followed by another tablespoon of meat sauce.
  6. Top each cup with the remaining shredded mozzarella cheese. Bake for 12-15 minutes or until the wonton edges are golden brown and the cheese is bubbly.
  7. Allow the cups to cool in the pan for 5 minutes before removing. Garnish with fresh basil and serve.