Cook lasagna noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares. (Reserve scraps for another use, such as adding to soups.)
Preheat oven to 400˚F. Combine chicken, egg, bread crumbs, 1 tbsp. parsley, garlic, Worcestershire sauce, salt, pepper and oregano. Shape and roll into 24 mini meatballs.
Lightly grease 24-cup mini muffin pan. Cut small slits into each corner of lasagna noodle square. Fit squares into muffin cups. Place meatballs inside and top evenly with tomato sauce, mozzarella and Parmesan.
Bake for about 15 minutes or until meatballs are cooked through and cheese is melted. Sprinkle with remaining parsley before serving.
A Pasta Fits original recipe.
Mini Meatball Pasta Cups
Amount Per Serving (2 Meatball Cups)
Calories 112Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.