Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.
Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt, and garlic.
In small bowl, mix ricotta cheese, Parmesan cheese, and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.
Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.
| Servings: | 6 |
| Time: | 20 Minutes Preparation Time 1 hour 10 Minutes Cooking Time |
Source: Pillisbury
By LRP from LWL, MA
This page contains the following solutions.
Preheat oven to 375 degrees F. Cook carrots, onion and garlic in hot olive oil in medium skillet until onion is tender but not brown. Stir in spaghetti sauce, water, oregano, salt and basil.
Cook carrots according to package instructions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree carrots, onion, ricotta, salt and pepper.
Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.
This is a great meatless dish. I love all the veggies with the pasta.
