1 pound ground turkey sausage, casing removed
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
1-10 count can of buttermilk biscuits
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the turkey, onions, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Roll out each biscuit and flatten out with a rolling pin to about 2/3 its normal size. place in muffins cups.
Using half of the cottage cheese mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the filled cups. Sprinkle with 2 tsp of mozzarella.
Repeat the process by distributing the remaining ricottacottage cheese mixture, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Place muffin tin on a large baking sheet as the ingredients may bubble over. It will save you a lot of cleaning later :-) Bake for 10 minutes, or until the cheese has melted.
Recipe adapted from: www.canyoustayfordinner.com