Cheese Lovers Pasta Roll Ups Recipes

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CHEESE-LOVERS' PASTA ROLL-UPS



Cheese-Lovers' Pasta Roll-Ups image

In this awesome riff on traditional lasagna, ricotta, Parmesan and a blend of three cheeses are rolled up in the pasta and baked until delicious.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 green onions, chopped
1 Tbsp. dried Italian seasoning
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
16 lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Combine first 5 ingredients.
  • Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam sides down, in prepared dish.
  • Top with remaining pasta sauce and Parmesan; cover.
  • Bake 40 to 50 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

CHEESE LOVER'S PASTA ROLL-UPS RECIPE - (4.4/5)



Cheese Lover's Pasta Roll-Ups Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 8

1 egg, beaten
15 oz. ricotta cheese
2 cups kraft shredded Italian three cheese blend
4 green onions, chopped
1 T Italian seasoning
26 oz. pasta sauce, divided
16 lasagna noodles
1/4 cup parmesan cheese

Steps:

  • Heat oven to 375. Mix first 5 ingredients until well blended. Spread 1/2 cup pasta sauce onto bottom on 13x9 baking dish. Spread each noodle with 3 T cheese mixture; roll up. Place, sean-sides down, in dish. Top with remaining sauce and parmesan; cover. Bake 40-50 minutes or until heated through, uncovering the last 10 minutes.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS



Make-Ahead Meat-Lovers' Lasagna Roll-Ups image

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 16

Number Of Ingredients 11

16 uncooked lasagna noodles
1 lb lean (at least 80%) ground beef
1/2 lb bulk pork sausage
1/2 cup chopped onion
1 1/2 cups tomato pasta sauce
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 egg
3 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
  • In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g

CHEESE LOVERS PASTA ROLL-UPS



Cheese Lovers Pasta Roll-Ups image

A very tasty recipe. I got this from Kraft foods You can make ahead and freeze.before cooking. Cover and freeze up to 1 month. Thaw over night and bake 1 hour 5 minutes or until heated through. Uncover the last 10 minutes.

Provided by Jane from Ohio

Categories     Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 egg, beaten
1 (15 ounce) container ricotta cheese
2 cups shreded three-cheese blend (Kraft 2% milk)
4 green onions, chopped
1 tablespoon italian seasoning
1 (26 ounce) jar spaghetti sauce, divided. (I used Prego)
16 lasagna noodles, cooked
1/2 cup of kraft grated parmesan cheese (I used fresh Parmesean Cheese)

Steps:

  • Heat oven to 375 degrees.
  • Mix first 5 ingredients.
  • Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish.
  • Spread each noodle with 3 tablespoons of cheese mixture.
  • roll up.
  • Place seam side down, in dish.
  • Top with remaining sauce and.
  • cheese
  • cover.
  • bake 40 to 50 min or.
  • until heated through, uncovering the last 10 minutes.

Nutrition Facts : Calories 376.2, Fat 12.6, SaturatedFat 6.3, Cholesterol 60.2, Sodium 623.3, Carbohydrate 47.6, Fiber 2, Sugar 9.9, Protein 17.4

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