Cheese-Stuffed Beef Rolls
by Devin Lee
serves: 6
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Best Loved Casseroles P. 108 |
| Ingredients: |
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1 jar |
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spaghetti sauce (15.5oz) |
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1 |
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egg, slightly beaten |
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1/4 tsp |
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dried oregano, crumbled |
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1/4 tsp |
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garlic powder |
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1 container |
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ricotta cheese (15oz) |
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1 1/3 cups |
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French's Fried Onions, divided |
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6 slices |
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thinly sliced deli roast beef |
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2 med. |
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zucchini, sliced |
| Directions: |
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Preheat oven to 375. Spread 1/2 c. spaghetti sauce in bottom of 12*8 baking dish. In lg. bowl, thoroughly combine egg, seasonins, ricotta cheese, Parmesan cheese, 1/2 c. mozzarella, and 2/3 c. French's. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake, covered, at 375 for 40 min. or until heated through. Top beef rolls with remaining 1/2 c. mozzarella and remaining 2/3 c. onions. Bake, uncovered, 3 min. or until onions are golden brown.
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