1 can 16.3oz large refrigerated buttermilk biscuits
1 cup shredded mozzarella cheese, 4 oz
Instructions
Preheat oven to 350. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile in a skillet, cook sausage over medium heat 5 to 7 minutes, stirring occassionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
Separate dough into 8 biscuits; firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4 inch rim. Fill cups with sausage mixture; sprinkle with mozzarella cheese. Bake 28 to 32 minutes or until golden brown. Cool 1 minute before removing from pan.
Originally Submitted
2/1/2014
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