Ingredients
1
cup uncooked rotini pasta (3 oz)
1
lb bulk Italian pork sausage
1 1/2
cups tomato pasta sauce
3/4
cup ricotta cheese
1
can (16.3 oz) large refrigerated buttermilk biscuits
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill cups with sausage mixture; sprinkle with mozzarella cheese.
Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
