Easy Lasagna Cups

Ingredients

• 1 pound lean ground beef
• 0.5 cups onion
• 1 jar prepared marinara sauce , 24 ounce
• 4 teaspoons kosher salt , divided
• 0.75 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 package jumbo pasta shells , 12 ounce
• 1 cup ricotta cheese
• 0.5 cups grated Parmesan cheese , divided
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley , optional

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

2. 2

   Bring a large pot of water to a boil over high heat.

3. 3

   Heat a large deep skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon, until browned, 5 to 7 minutes; drain any excess grease. Add onion and cook until softened, 3 to 4 minutes. Stir in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer, reduce heat, and cook for 20 minutes, stirring often.

4. 4

   Add remaining 3 teaspoons salt and pasta to boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain, rinse with cold water, and drain well.

5. 5

   Turn pasta shells inside out and place 24 shells into the prepared muffin pan. Save any broken or remaining shells for another use.

6. 6

   Fill each shell with about 2 teaspoons ricotta and sprinkle 1/4 cup Parmesan cheese evenly over the ricotta. Top with about 1 tablespoon meat sauce and top evenly with mozzarella and remaining Parmesan.

7. 7

   Bake in the preheated oven until slightly golden around the edges and bubbly inside, about 15 minutes. Let stand for 10 minutes before serving. Sprinkle with parsley if desired.