#395: Lasagna Pasta Pies

I'll admit, I was very nervous about serving this recipe to my family.  I didn't think Brian would eat this.  No that's not true, I thought he would eat it, but not enjoy it.  We'll he didn't think they were too bad.  In fact, we all thought these were pretty good.  Different, a little odd, but good.
1 cup uncooked rotini pasta

1 lb ground Italian sausage

1 1/2 cups tomato pasta sauce

3/4 cup ricotta cheese

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute.                   

 

Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese.                   

 

Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.