Italian Roast Beef Roll-ups

Tonight was something you would typically see in a sitcom on television.  The baby is screaming, the pre-schooler is running around dancing and singing, the phone is ringing, someone is at the door, and the dog is throwing up.  And I am trying to get supper prepped and in the oven (to set the cook time function) so when we get home from gymnastics class, supper will be ready.  After I smoothed over all the issues above, I had 15 minutes to prep dinner.  The Italian Roast Beef Roll-ups were perfect.  I prepped them in 10 minutes so I had an extra 5 minutes to sit on the couch and eat bon-bons!

I served the Italian Roast Beef Roll-ups with risotto.  I boiled the water in the Lock N Lock Speed Cook pot. 

Made for preparing ramen noodles, there are two water measurement marks to indicate serving size.  (To prepare the boxed ramen, I filled to the “2 serving” line.)  With the fast and efficient thermal heat dispersion, the water boiled in less than 4 minutes!   There is also a silicone cover of the handle to prevent it from getting too hot to touch.

Italian Roast Beef Roll-ups

Serves 6

1 pint ricotta cheese

1 egg

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons Italian-style seasoning

2 cups shredded mozzarella cheese, divided

12 ounces spaghetti sauce

1 pound deli sliced roast beef

 

Preheat oven to 375 degrees.

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 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 for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 5 minutes, uncovered, until cheese is melted.