Maybe you’ve been noticing that I haven’t been posting as much lately. I have to confess I haven’t been here as much as normal. Over the last few months I’ve been struggling with some pretty nasty wrist pain (in both wrists). While I first wrote it off as just overuse when it didn’t go away and got to the point that I could no longer lift a pan of water with one hand, I knew I had to go to the doctor. While I am still waiting for some x-ray results the diagnosis currently is severe tendonitis in both wrists. I spend 95% of my work day on the computer, a good chunk of free time on it as well as plenty of time doing daily tasks almost all of which require use of my wrists. I guess I’m not overly surprised! So for the next month I have to wear braces on both wrists (I look like a boxer) and ease up if I can on my usage. Hopefully that will be the end of it but there is a chance I’ll need steroid injections and even surgery down the road. This is a really long way to say, I won’t be posting as much as before. I won’t be disappearing but odds are I might only make 3 -4 posts a week. I will be actively participating on the MarocMama Facebook page, tweeting on Twitter and pinning like a fool! I hope you won’t mind my reduced posting!
Onto this great recipe. We love lasagna is this house. It’s my favorite comfort food and the kids gobble it right up. But I don’t always want to make a big pan of lasagna only to have lots of leftovers (nothing wrong with that but fridge space is a premium here!) These also are a great and unique appetizer. Did I mention how easy they are?
Ingredients
- Wonton Wrappers
- 8 oz mozzerella cheese
- 8 oz cottage cheese
- 4 oz ricotta cheese
- 1 tsp crushed garlic
- 1 egg beaten
- 1/2 tsp each salt and pepper
- 20 oz of your favorite spaghetti sauce
- 1/2 lb ground beef cooked with 1 tsp garlic powder, 1/2 tsp salt and pepper, chopped basil
- extra mozzerella cheese for the tops
- Greased muffin tin
Instructions
- In a large bowl mix together the mozzerella cheese, cottage cheese, ricotta cheese, egg, 1 tsp crushed garlic and 1/2 tsp each salt and pepper. Stir until well combined.
- Grease the wells of the muffin tins with cooking spray or your favorite "greasing agent" and place a wonton wrapper in each. Press down slightly but don't worry once they are filled they will naturally fill out in the tin.
- For the stuffing you can put the ingredients in any way that you want. I put 1 heaping teaspoon of the cheese mixture first, followed by a 1/2 teaspoon of the meat mixture, then 1 teaspoon or a little more of the spaghetti sauce. I also like to sprinkle a little mozzerella on the very top before baking.
- Once the cups are filled you may want to play with the wonton wrappers a little around the edges. I like to fold mine in where they are sticking out too much just for appearances. This is totally up to you.
- Slide the baking tin into a preheated 350F oven and bake about 10-12 minutes until the edges of the wrappers are changing colors and the cheese on top is melted. Serve hot. These can easily be re-heated to serve the following day.
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