Cheesy Pasta Rolls (Print)

A creative take on lasagna with rolled noodles stuffed with cheesy goodness, optional meat, and topped with marinara. Great for easy serving.

# Ingredients:

01 - 12 sheets of lasagna noodles.
02 - 1 cup of creamy ricotta cheese.
03 - 1 cup of mozzarella cheese, shredded.
04 - A quarter cup of Parmesan cheese, grated.
05 - 1 large egg, beaten.
06 - 1 cup of browned ground beef or Italian sausage, if desired.
07 - 2 teaspoons of garlic paste or freshly minced garlic.
08 - 2 tablespoons of fresh basil, finely chopped.
09 - 1 teaspoon of Italian seasoning blend.
10 - Half a teaspoon of salt.
11 - A quarter teaspoon of black pepper, ground.
12 - 2 cups of marinara sauce.
13 - Half a cup of shredded mozzarella, for sprinkling on top.

# Steps:

01 - Get the oven going at 375°F. Boil the lasagna noodles until they’re tender but still firm, drain them, and lay them flat on a clean towel.
02 - Combine ricotta, mozzarella, Parmesan, egg, garlic, basil, Italian spices, salt, and pepper in a bowl. Stir in the meat if you'll use it.
03 - Coat the bottom of a 9x13-inch baking pan with 1 cup of marinara sauce.
04 - Spread 2 to 3 tablespoons of the cheese mixture evenly on each noodle. Roll them up snugly and place them seam-side down in the baking dish.
05 - Pour the leftover marinara sauce over the rolled noodles. Scatter the reserved shredded mozzarella cheese over the top.
06 - Cover with foil and bake for 25 minutes. Remove the foil and bake for an extra 5 minutes until bubbly. Let it rest before serving.

# Notes:

01 - You can make this ahead of time and keep it in the fridge.
02 - Don’t overcook noodles—they’ll roll up easier if slightly firm.
03 - Skip the meat for a vegetarian-friendly version.

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