I love cooking, yes, I truly do. But what I love more than cooking is finding an versatile recipe. I found a recipe about a year and a half on Pinterest called Wonton Mini Taco Lasagna (or something like that.) The concept itself was genius- wontons instead of noodle (which I didn't have to cook before using) and the whole mini thing worked too, but the taco idea wasn't making my mouth water. So I did what any woman married to an Italian man would do...I made it Italian. I have made this recipe so many times and I change it up often. Mostly, I use the same filling I use for my stuffed shells, but as long as you are using cheese and marinara I don't think it matters. Here it is:
1 container of Ricotta (I use the part skim, but you use the one to your liking)
1 8oz bag of Four Cheese blend
1 table spoon of oregano (more if your heart so desires)
1/4 cup of shredded parmesan cheese
3 cups of chicken, shredded (I use rotessirie chicken from Costco)
1 bottle of marinara sauce
1 package of wonton wrappers (found in the produce are at Publix)
Cupcake pan
Grated parmesan to sprinkle on top
Directions:
1. In a medium bowl mix ricotta, four cheese blend, oregano, shredded chicken. Set to side.
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2. Spray or butter the cupcake pan and place two wontons wrappers to make a basket in each cupcake hole.
3. Once you have set all the wontons in each setting start filling. One table spoon of the ricotta mixture and as much marinara as you desire (I typically don't put very much marinara). Repeat the process by setting two more wonton wrappers on top of the first layer with more ricotta mixture and marinara. Sprinkle with grated parmesan.
4. Set oven to 350. Cook for 20-25 minutes and enjoy :)
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