Alright it’s official…I’m completely obsessed with making things in my muffin tin. You can pretty much turn any dinner staple into a quick and easy snack by turning them into mini cakes, or cups, or whatever you want to call them. I’ve been seeing Lasagna Cups everywhere lately so of course I had to give them a try.
Since the premier of American Idol in January I’ve been serving up tasty snacks for Yahoo! Music reality blogstress Lyndsey Parker and her Reality Rocks blog. This week on Idol the remaining 9 are singing songs from their Idols so I thought I would make some food inspired by a few of my favorite chefs.
Tonight’s inspiration is an Italian classic so of course I had one chef in mind, Mr. Mario Batali. Watching Batali on the Cooking Channel is like drinking a glass of warm milk…he just relaxes me. Okay weird comparisons aside I love this guy…him and his hideous orange crocs.
Give this recipe a try. Besides my muffin tin I think I’ve found a new obsession, Wonton Wrappers! You can stuff them with anything you want and they’re healthy. I will definitely be coming up with some more recipes using them again soon!
Check out my feature on Reality Rocks HERE!
- 1 tsp extra virgin olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 garlic clove, minced
- 8oz cremini mushrooms, sliced
- 20z lean Italian style ground turkey
- 1 24oz jar tomato basil marinara
- salt and pepper
- 1 cup part skim ricotta cheese
- 1 tsp Italian seasoning
- 1 cup part skim mozzarella cheese, shredded
- 24 wonton wraps
Preheat the oven to 375.
In a large dutch oven preheat the oil over medium high heat. Saute the onion and bell pepper until softened.
Add the garlic and cook until fragrant, around 30 seconds. Stir in the mushrooms and cook until they have sweat out all the liquid.
Crumbling with a wooden spoon add the turkey and cook until no longer pink.
Mix in the marinara and simmer while you assemble the remaining ingredients. Salt and pepper to taste.
In a large bowl mix together the ricotta and Italian seasoning until smooth.
Spray a 12 cup muffin tin with cooking spray and press a wonton wrap into the bottom of the tin, covering the bottom and the sides.
Spoon about a teaspoon of ricotta on the bottom, smoothing with the back of the spoon.
Add some of the turkey marina and sprinkle with the mozzarella.
Top with another wonton wrap.
Repeat one more time ending with the mozzarella. Bake in the oven until the cheese is melted and slightly golden, around 10-15 minutes.
I didn’t have any fresh herbs on hand but if you want to add some extra color to the top sprinkle with some fresh parsley or basil.