Preheat the oven to 350 degrees.

• For the meat sauce: In a large skillet over medium-high heat, warm the olive oil, once it is hot add the onion and garlic, sprinkle with a little salt and saute until softened.
• Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 3 to 4 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 3 minutes, stirring every now and then. Take off the burner once cooked, and let it cool a little bit while you prepare the cheese filling.
• For the cheese filling: Stir together the ricotta, 3/4 cup Parmesan, and 3/4 cup mozzarella. Season with salt and pepper. Set aside.
• To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. (I used square ones)
• Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. - Your cup will be very full!
• Pop them into the oven and bake for 15 to 20 minutes. Check them at about 10 minutes to see how much longer they need. Once they are cooked, let them rest in the muffin tin for about 10 minutes. They should come out very easily! Top with more basil if you want.
• (I had some left over sauce, filling and wontons so I make mini ones using a mini muffin tin. I only used 2 wonton wrappers. It was the perfect size for my kids!)