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Roast Beef and Cheese Roll Ups

Roast Beef and Cheese Roll Ups

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Tiffany

Tiffany

Deli sliced roast beef with ricotta and mozzarella cheese filling. Yum yum! Make sure the roast beef is not sliced too thin so that the slices won't fall apart.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1677 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
  3. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
  4. Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.
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Reviews

Joan
16

Joan

4/6/2005

The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling them. Also, on my second go with this dish, I added parmesan cheese, dried parsley, and black pepper to the ricotta mixture. That helped. This recipe definitely gives you that Italian-style food fix, without the carbs from pasta.

akin2peter
10

akin2peter

12/3/2007

4 star dining in my kitchen! Due to other comments about the excess fluid, I added 1T Parsley flakes, 1/2 cup parm. cheese and cut the mozz. in half to cut excess fats as well as the fluid and salts others commented on. I used LaDonnas Spaghetti Sauce (5 star!) but only used enough salt in it to sweat the onion as other reviews lamented on the degree of sodium. Make it! Its beyond yummy!!!

PHASION
7

PHASION

5/25/2008

I found the flavor of the dish fantastic, but not worth a repeat since the presentation was awful. The filling is one of the best for stuffing pasta, tho. Used the leftover filling to do some shells up & that was perfect!! And since alot of posts are about the amount of sodium, that's really dependent on your choice of sauce. I happened to have a jar of Ragu's Robusto in the cupboard & used that rather than my usual Barilla. No problems. I will guarantee you will want chocolate or ice cream to clear the palate after this dinner!

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