Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.
Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
Recipe Source: Taste of Home
| Calories | 414 |
|---|---|
| Carbohydrates | 36g |
| Proteins | 22g |
| Fats | 19g |
| Fiber | 2g |
| Sugar | 8g |
| Sodium | 970mg |
Kindly check the ingredients info before you start with the recipe.
| Nuts | |
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| Gluten | |
| Dairy | |
| Eggs | |
| Peanuts | |
| Celery | |
| Mustard |
| Sesame | |
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| Fish | |
| Crustaceans | |
| Molluscs | |
| Soya | |
| Sulphites | |
| Lupin |
| Milk |
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November 20, 2024
Nice...!!!
Ingredients
1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded Italian cheese blend, divided
1 tablespoon olive oil
24 wonton wrappers
1 jar (24 ounces) garden-style pasta sauce
Minced fresh parsley, optional