Ingredients
1 large egg, lightly beaten1 carton (15 ounces) part-skim ricotta cheese2 cups shredded Italian cheese blend, divided 1 tablespoon olive oil24 wonton wrappers1 jar (24 ounces) garden-style pasta sauceMinced fresh parsley, optional
Preparation
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.
