1/2 pound sweet italian sausage cooked and drained
1/2 pound ground sirloin cooked and drained
1 can bertolli olive oil and garlic marinara
1 8 oz package of Philadelphia Cream Cheese
1/2 cup grated parmesan cheese
1 pound mozzarella cheese
1/2 cup ricotta cheese
1 tsp italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
lasagne rice noodles
Basil for garnish
Cook and drain the meat. Add Marinara to a saucepan and add drained meat, let simmer on low for 15 minutes.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees. Line muffin tins with squares of parchment paper
or tin foil.
Line the edges of the muffin tins with 1 pasta sheet per cup.
Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
Top pasta sheet with a generous tablespoon of sauce
and then a generous tablespoon of cheese filling.
Repeat this pasta-sauce-cheese layering one more time
Bake for 25-30 minutes or until everything is hot and bubbly.