Ingredients
1/2
cup uncooked medium pasta shells
1/2
lb ground Italian sausage
1
cup tomato pasta sauce
2
cups loosely packed baby spinach
1/2
cup reduced-fat ricotta cheese
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package.
Meanwhile, in 10-inch skillet, cook Italian sausage over medium-high heat, stirring frequently, until no longer pink; drain. Stir in pasta sauce, spinach, ricotta cheese and cooked pasta; cook 1 to 3 minutes, until hot and spinach wilts. Remove from heat.
Separate dough into 10 biscuits; press each biscuit to 3 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 10 ungreased regular-size muffin cups, forming 1/4-inch rim.
Fill each cup with about 1/3 cup sausage mixture; sprinkle with mozzarella cheese.
Bake 22 to 25 minutes or until golden brown. Cool 1 minute; remove from pan.
