Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.

Make the sauce: Warm a skillet over medium heat. Add olive oil if using lean meat, then the ground beef or sausage. Cook until browned, breaking it up as it cooks. Stir in onion and cook until translucent, then add garlic for 30 seconds.

Season and simmer: Stir in crushed tomatoes (or marinara), tomato paste, Italian seasoning, red pepper flakes if using, and a pinch of salt and pepper. Simmer 8–10 minutes until thickened slightly. Taste and adjust seasoning.

Mix the ricotta: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and black pepper. Stir until smooth and creamy.

Layer the first round: Press one wonton wrapper into each muffin cup, letting the corners rise up the sides. Add about 1 tablespoon of meat sauce, 1 teaspoon of ricotta mixture, and a sprinkle of mozzarella.

Second layer: Place a second wonton wrapper on top, rotated so the corners offset the first layer. Add another spoonful of sauce, a little ricotta, and more mozzarella.

Bake: Place the tin on the middle rack and bake for 15–18 minutes, until the edges are golden and the cheese is bubbly. If the tops need extra color, bake 2 more minutes.

Rest and release: Let the cups sit in the pan for 5 minutes. Run a thin knife around each cup to loosen, then lift them out carefully.

Finish: Top with chopped basil or parsley. Serve warm with extra sauce on the side if you like.