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Pasta Roll-Ups

9   uncooked lasagna noodles
5   cups prepared Hearty Meat Sauce (p.58)
1   can (8 ounces) tomato sauce
1   tablespoon Pantry Italian Seasoning Mix
1/3   cup (about 1 1/2 ounces) grated fresh Parmesan cheese
2   tablespoons snipped fresh parsley
1   container (15 ounces) part-skim ricotta cheese
1   egg yolk
1/4   teaspoon salt
1/8   teaspoon ground black pepper
   Dash nutmeg
   Additional grated fresh Parmesan cheese and snipped fresh parsley (optional)
  1. Preheat oven to 350°F. Cook noodles in (8-qt.) Stockpot according to package directions; drain. Meanwhile, combine meat sauce, tomato sauce and seasoning mix in (3-qt.) Saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes.
  2. Grate Parmesan cheese using Rotary Grater. Snip parsley using Professional Shears. In Classic Batter Bowl, combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, black pepper and nutmeg; mix until well blended.
  3. Using Large Scoop, place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up. Spoon 3 cups of the sauce into Square Baker. Place roll-ups on top of sauce, seam sides down. Spoon remaining sauce over roll-ups.
  4. Cover baker with aluminum foil. Bake 40-45 minutes or until sauce is bubbly. Remove baker from oven; carefully remove foil. Sprinkle with additional Parmesan cheese and parsley, if desired. Let stand 10 minutes before serving.

Yield: 9 servings

Nutrients per serving: (1 roll-up): Calories 310, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 32 g, Protein 22 g, Sodium 660 mg, Fiber 2 g

Diabetic exchanges per serving (1 roll-up): 2 starch, 2 medium-fat meat (2 carb)

Cook's Tips: Hearty Meat Sauce
3 medium onions, chopped
3 pounds 90% lean ground beef
3 garlic cloves, pressed
3 cans (28 ounces each) diced tomatoes in juice, undrained
3 cans (8 ounces each) tomato sauce
1 1/2 tablespoons sugar

1. Chop onions using Food Chopper. Heat (12-in.) Skillet over medium-high heat until hot. Add onions, ground beef and garlic pressed with Garlic Press. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain.

2. Transfer meat mixture to (8-qt.) Stockpot. Add tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat; cool slightly.

3. Place about 5 cups of sauce in separate freezer containers. Refrigerate up to 4 days or freeze up to 3 months.

Yield: 15 cups

Nutrients per serving (1 cup): Calories 220, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Carbohydrate 13 g, Protein 20 g, Sodium 610 mg, Fiber 2 g

Diabetic exchanges per serving (1 cup): 1 starch, 2 1/2 low-fat meat (1 carb)

This recipe can be prepared as directed up to 1 day in advance. Cover baker with aluminum foil and refrigerate. When ready to bake, remove baker from refrigerator; let stand at room temperature 30 minutes. Increase baking time to 55-60 minutes; proceed as recipe directs.

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Nutmeg is native to the Spice Islands and is the seed of a tropical evergreen tree. It lends a complex flavor to baked goods, as well as Italian dishes and cream-based dishes such as creamed spinach.