What you need:
- 12 oz. raw ground turkey (I used ground beef!)
- 1/4 tsp. salt, divided
- 1/4 tsp. pepper
- 1 cup chopped onion
- 1/2 cup chopped mushroom (I omitted, blech!)
- 14.5 oz. can crushed tomatoes
- 2 cloves garlic, minced
- 3 tsp. dried oregano, divided
- 1/2 tsp. dried basil
- 1 1/2 cups part skim ricotta cheese (I used cottage cheese, lesser of two evils for me)
- 24 small square wonton wrappers (by tofu in the produce section)
- 1 1/2 cups shredded mozzarella cheese
Directions:
- Preheat oven to 375. Cook meat, onions, salt and pepper (mushrooms too, if you are using them) over medium heat for around 10 minutes. Add garlic and stir for 30 seconds.
- Add crushed tomatoes and 2 tsp. oregano. Bring to a boil and reduce heat to low for about 10 minutes. Remove from heat.
- In a bowl, combine ricotta/cottage cheese, 1 tsp. oregano, basil and salt and pepper to taste.
- After coating a muffin pan with non-cooking spray, place 1 wonton wrapper in each of the 12 cups. Press down to fill the cup.
- With half of the ricotta/cottage cheese mixture, place equal parts into the 12 cups. I used about a spoon in each.
- With half the meat mixture, place equal parts into the 12 cups.
- Sprinkle mozzarella on top of the meat.
- Repeat layers: wonton wrapper, ricotta, meat and mozzarella.
- Bake for 10 minutes.
- Let cool before removing them from the cups.
Recipe from Can You Stay For Dinner