Save A creative twist on classic lasagne, these individual pasta cups deliver all the flavors you love—without any soupiness. Perfect for parties or weeknight dinners.
The first time I made these lasagne cups, my family couldn't believe how easy they were to eat. They loved grabbing their own serving and customizing each cup with extra cheese or herbs.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Pasta: 6 no-boil lasagne sheets
- Meat Sauce: 250 g (9 oz) ground beef or turkey, 1 tablespoon olive oil, 1 small onion (finely chopped), 2 garlic cloves (minced), 300 ml (1 1/4 cups) tomato passata or crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Filling: 200 g (3/4 cup) ricotta cheese, 1 egg, 40 g (1/4 cup) grated Parmesan cheese, 1 tablespoon chopped fresh parsley, pinch of salt and pepper
- Topping: 100 g (1 cup) shredded mozzarella cheese
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat & Prepare Tin:
- Preheat the oven to 190°C (375°F). Grease a 6-cup muffin tin.
- Cook Pasta Sheets:
- Bring a large pot of salted water to a boil. Cook lasagne sheets for 3–4 minutes until just pliable. Drain and set aside.
- Sauté Veggies:
- In a skillet over medium heat, heat olive oil. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
- Cook Meat & Simmer Sauce:
- Add ground beef or turkey and cook until browned. Stir in tomato paste, passata, oregano, basil, salt, and pepper. Simmer for 5 minutes until thickened. Remove from heat.
- Mix Cheese Filling:
- In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.
- Line Muffin Cups:
- Cut each lasagne sheet in half. Line each muffin cup with 2 overlapping halves, pressing to fit and allowing edges to stick out.
- Assemble Cups:
- Divide half the meat sauce among the cups. Add a spoonful of ricotta filling to each, then top with remaining meat sauce. Sprinkle mozzarella over each cup.
- Bake & Serve:
- Bake for 20–25 minutes, until cheese is bubbly and edges are golden. Let cool for 5 minutes before removing from tin. Serve warm, garnished with extra parsley if desired.
Save Sharing these pasta cups at our last family gathering was a hit. Everyone enjoyed the fun serving style and the rich flavors in every bite.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Pair these lasagne cups with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
Make It Your Own
Add spinach to the ricotta cheese mixture or swap in turkey for beef. Top with extra herbs for a fresh twist.
Nutrition Highlights
Each pasta cup delivers about 280 calories, 13 g fat, 22 g carbs, and 17 g protein, making it a satisfying yet balanced choice.
Save 
Try making these for your next weeknight dinner or party. They're sure to delight everyone at the table!
Cooking Questions
- → Can I make these pasta cups vegetarian?
Yes, substitute the ground beef or turkey with cooked lentils for a hearty vegetarian filling.
- → What pasta works best for these cups?
No-boil lasagne sheets are ideal—they're sturdy yet flexible after a short boil, making perfect cups.
- → How do I prevent sogginess in the cups?
Ensure meat sauce is thick, and do not overcook the lasagne sheets. Bake until edges are golden.
- → Can I prepare pasta cups ahead of time?
Yes, assemble cups in advance and refrigerate. Bake just before serving for best texture and flavor.
- → What cheese should I use for the filling?
Ricotta and Parmesan create a creamy mix, topped with mozzarella for gooey, golden tops.
- → Are these suitable for parties?
Absolutely! Their individual size makes them easy to serve and eat, perfect as main dishes or appetizers.
