VENETIAN PASTA ROLLS
Source of Recipe
UNKNOWN
List of Ingredients
- 1 LB. GROUND BEEF
- 1/2 C. FINELY CHOPPED ONION
- 1-15 1/2 OZ. JAR SPAGHETTI SAUCE
- 1/2C. GRATED PARMESAN CHEESE
- 8 LASAGNA NOODLES, COOKED AND DRAINED
- 1 1/2C. SHREDDED MOZZARELLA CHEESE
Instructions
- BROWN BEEF, DRAIN. STIR IN ONION COOK UNTIL TENDER.
- STIR IN 1/2C. SAUCE AND 1/3C. PARMESAN.
- COVER EACH NOODLE WITH 1/3C. MEAT MIXTURE.
- ROLL UP, STARTING AT NARROW END. PLACE SEAM SIDE DOWN IN 12X8 BAKING DISH.
- SPOON REMAINING SAUCE OVER NOODLES.
- SPRINKLE WITH MOZZARELLA CHEESE AND REMAINING PARMESAN.
- BAKE AT 350 FOR 30 MINS. OR UNTIL HEATED.
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