Ravioli Cups

These pasta cups are awesome!
It’s basically individual lasanga cups made using frozen ravioli. This recipe is quick, creative, simple and tasty!


36 frozen beef ravioli
24 oz. jar pasta sauce
15 oz. ricotta cheese
1 egg
1 cup romano cheese – grated
2 Roma tomatoes – 18 thin slices
1/2 cup mozzarella – grated


  1. Heat oven to 375F.
  2. In a small bowl throughly combine ricotta cheese, 1/4 cup romano cheese and egg.
  3. To assemble cups, fill a muffin pan in the following order: tablespoon pasta sauce, one ravioli, heaping tablespoon of ricotta mixture, 1/2 cup romano cheese & 1/4 cup mozzarella cheese (divided evenly among cups), a second tablespoon pasta sauce, another ravioli, a third tablespoon pasta sauce, a seasoned Roma slice, remaining pasta sauce, remaining 1/4 cup romano cheese & mozzarella cheese.
  4. Bake 35 minutes. Serve immediately.

*These pasta cups are adapted from a Rachel Ray recipe!
*This recipe yields 18 Ravioli Cups!

One Response to “Ravioli Cups”
Check out what others are saying...
  1. […] Ravioli Cups from Tasty Thumb. Pretty good. They’re basically lasagna made from ravioli and baked in muffin tins. The only two things I didn’t like about it were the brand of ravioli I used — they were a little wider than my muffin tin cups, so I had to break the edges off, AND they had peppers in them — and it made a royal mess of my muffin tin. 12 little cups to clean out! But, it was something different and kinda fun. Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

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