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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

528 calories; protein 45.5g 91% DV; carbohydrates 19.4g 6% DV; fat 29.6g 46% DV; cholesterol 158mg 53% DV; sodium 1676.8mg 67% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2005
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
02/04/2008
Thought this tasted bad. It sounded good.... Read More
(4)
40 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
04/06/2005
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. Read More
(16)
Rating: 5 stars
12/03/2007
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!!! Read More
(10)
Rating: 4 stars
05/25/2008
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! Read More
(8)
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Rating: 4 stars
06/13/2004
These were easy and delicious. They did turn out a bit too salty so I'll have to find ways to cut some of the sodium out. Also I found 2 tsp. italian seasoning to be a little too much - I will reduce that to 1 tsp. next time. Otherwise it was a big hit! Read More
(6)
Rating: 4 stars
11/28/2008
This is a great dish that I have been making for a few years now. My family loves it! Read More
(5)
Rating: 4 stars
09/11/2003
This was too salty but I can't really blame the recipe for that. I think I will try this again with my own roast beef an eye of round roast made with onions salt pepper thyme bay leaf a little brown sugar and beef broth cooled and sliced thin would make small rolls. The cheese was excellent and I think it could be used in other places like manicotti. I'll try this one again. Read More
(5)
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Rating: 5 stars
03/09/2006
My husband says this is one of the best dishes we have made. This will replace our manicotti with noodle recipe. Thanks for the great recipe! Read More
(4)
Rating: 5 stars
08/29/2002
I was surprised how delicious this recipe was and how much my family really loved it!! I will be making this much more in the future!! Read More
(4)
Rating: 5 stars
12/26/2003
This was very good. I used Healthy Choice roast beef and didn't find it too salty. I think I'll heat up the leftovers and then put them in a hoagie roll. Make it eat it enjoy it. Read More
(4)
Rating: 1 stars
02/04/2008
Thought this tasted bad. It sounded good.... Read More
(4)