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Pasta Beef Rolls
Eleanor Magrum, Braddock, N.D.

8 ounces manicotti
12 1/2-ounce jar spaghetti sauce, divided
1 egg, slightly beaten
1/2 teaspoon celery seasoning
1/2 teaspoon onion powder
8 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/2 cup chopped mushrooms (fresh or canned)
1/4 cup chopped onion
1/4 cup finely chopped green pepper
14 slices cooked roast beef, sliced deli thin
3 cups sliced zucchini
Green pepper, cut in strips
Sliced green onion

Cook pasta according to package directions; drain.

Spread 3/4 cup spaghetti sauce in bottom of a 7 1/2 x 11-inch baking pan.

In a 2-quart bowl, combine egg, celery seasoning, onion powder, ricotta cheese, Parmesan cheese and 1/2 cup mozzarella cheese, mushrooms, onions and green pepper. Mix thoroughly. Spoon equal amounts of cheese mixture into manicotti and wrap each with a slice of roast beef.

Arrange into pan. Place zucchini along each side of baking pan. Pour remaining spaghetti sauce over pasta rolls.

Cover and bake at 375 for 50 minutes. Remove from oven, top pasta rolls with remaining mozzarella cheese. Bake, uncovered, for 4 minutes or until cheese melts.

Garnish with green peppers and green onions.

Serves 7.

Nutritional Information
Each serving provides: 338 calories, 34 g protein, 20 g carbohydrates, 14 g fat, 2.3 g fiber, 100 mg cholesterol, 3 mg iron, 566 mg sodium.
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