- 1 cup uncooked rotini pasta
- 1 pound ground Italian sausage
- 1 1/2 cups tomato pasta sauce
- 3/4 cup ricotta cheese
- 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated buttermilk biscuits
- 1 cup shredded mozzarella cheese
- Heat oven to 350 degrees F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute.
- Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese.
- Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.