12 wonton wrappers

½ pound ground beef or ground turkey

½ cup marinara sauce

½ cup ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

¼ cup finely chopped onion

1 clove garlic, minced

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon black pepper

Cooking spray or oil for greasing muffin tin

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Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
In a skillet over medium heat, cook ground beef (or turkey) and onion until browned and tender.
Add garlic, Italian seasoning, salt, and pepper. Cook for 30 seconds until fragrant.
Stir in marinara sauce and simmer for 2–3 minutes. Remove from heat.
In a small bowl, mix ricotta cheese with half the Parmesan cheese and a pinch of salt.
Press one wonton wrapper into each muffin cup to form a base.
Add a spoonful of meat sauce, a dollop of ricotta mixture, and a sprinkle of mozzarella.
Layer a second wonton wrapper over the filling, then repeat with sauce, ricotta, and mozzarella.
Top each cup with remaining Parmesan cheese.
Bake for 10–12 minutes, until cheese is melted and edges are crisp and golden brown.
Cool for 5 minutes before removing from the tin. Serve warm.

Don’t overload the cups with sauce to prevent sogginess.

Use Italian sausage instead of beef for extra flavor.

For a vegetarian version, replace meat with sautéed veggies.

Freeze baked cups for up to 1 month; reheat in the oven or microwave.

Serve with garlic bread or a fresh green salad.