Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Step 2

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, pepper, and 1/8 tsp. salt. Cook and crumble until browned, about 3 minutes. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 4 minutes.

Step 3

Add crushed tomatoes, Italian seasoning, and 1 tsp. garlic. Cook and stir until well mixed, about 1 minute.

Step 4

In a medium bowl, combine spinach, ricotta cheese, egg whites/substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well.

Step 5

Press a wonton wrapper into the bottom and up along the sides of each cup of the pan.

Step 6

Evenly distribute half of the spinach-ricotta mixture among the cups (about 1 1/2 tbsp. each), and smooth out the surfaces. Top with half of the beef mixture (about 2 tbsp. each), and smooth out the surfaces. Top with half of the mozzarella cheese (1 tbsp. each).

Step 7

Place another wonton wrapper into each cup, lightly pressing it down and along the sides, letting the edges fall over the pan. Repeat layering with remaining spinach-ricotta mixture, beef mixture, and mozzarella cheese.

Step 8

Bake until spinach-ricotta mixture is hot, mozzarella has melted, and wrapper edges have browned, 10 - 12 minutes.