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These chunky pasta spirals pack all the yummy goodness of traditional lasagna but come in neat, individual portions. Every mouthful brings together rich meat sauce, fluffy cheese filling, and soft pasta—they're sure to get thumbs up from everyone at your dinner table or when you've got company over.
I whipped up these rollups for a family get-together when I needed something fancy but doable. The way everyone's faces lit up when they cut into their own little spiral told me this one was a keeper—and now, it's what the family asks for whenever they stop by.
What You'll Need
- Ricotta cheese: makes our filling super creamy go for full-fat for the tastiest results
- Fresh mozzarella: creates those lovely gooey stretchy bits pick the low moisture kind
- Parmesan cheese: brings that sharp nutty kick grab a block and grate it yourself
- Ground beef and Italian sausage: team up for way better flavor than using just one meat
- Marinara sauce: grab a good quality jar like Raos to make everything taste homemade
- Lasagna noodles: don't cook them too soft they'll keep cooking in the oven
- Fresh garlic and onion: set the tasty background that makes everything pop
- Dried herbs: give the cheese mix that classic Italian taste
How To Make It
- Mix Up The Cheese Stuff:
- Stir together ricotta, egg, mozzarella, Parmesan, and spices until they're all combined but not overdone. You want it thick enough to spread on noodles without running off. The egg helps keep everything together during baking.
- Get The Dish Ready:
- Put a bit of marinara on the bottom of your baking dish. This stops stuff from sticking and keeps the bottom of your rolls moist. About half a cup works great for covering the surface.
- Cook The Meat Mix:
- Let onions cook slow until they're see-through and a bit golden, around 10 minutes. This brings out their sweetness which balances the tomato tang. Brown both meats until they're broken up small, then splash in some chicken broth to get all the tasty bits off the pan. Mix in marinara and let it bubble gently while you work on the noodles.
- Fix The Pasta:
- Boil lasagna noodles until they're just firm, then cool them down fast with cold water. This stops them from getting mushy and makes them easier to handle without breaking. Lay them out flat on some parchment so they don't stick together.
- Put It All Together:
- Spread about 2½ tablespoons of cheese mix on each cooled noodle, then add ¼ cup of meat sauce. Leave a little space at the edges so nothing spills out. Roll each noodle up tight from the short end to make neat spirals.
- Bake It Up:
- Place the rolls with the seam facing down in your sauce-lined dish, cover with leftover sauce and cheese, then put greased foil on top. This keeps the cheese from sticking while it cooks. After 35 minutes at 375°F, you can pop it under the broiler for a minute if you want the top extra brown and bubbly.
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When I first made these rollups for my Italian grandma, she watched with a doubtful look as I put them together. But after trying one bite, she gave me a nod and wanted to know my "secret." From someone who barely ever said nice things about other people's cooking, this moment made these rollups much more than just an easy swap for standard lasagna.
Do-Ahead Wonder
These rollups work great when you need to cook ahead. You can fix everything up to a day before you plan to bake, wrap it tight with plastic, and stick it in the fridge. When you're ready to cook, just pull it out about half an hour beforehand to warm up a bit, then add 10 extra minutes to your baking time. The flavors actually get better during this waiting time, making this perfect for busy nights or when you've got friends coming over.
Freezer Ready Ideas
You can freeze these rollups super easily before or after cooking. For unbaked ones, put them in a freezer-safe dish, cover with plastic wrap and foil, and they'll keep for 3 months. Just thaw in the fridge overnight before baking. If you've already cooked them, let them cool down, then wrap single servings in plastic and foil. Heat them up in the microwave or oven until they're hot all the way through. Having these tucked away has saved me tons of weeknight dinners when I'm short on time but still want something homemade.
What Goes Well With It
Round out your meal with a simple arugula salad with just lemon juice and olive oil to cut the richness. A chunk of garlic bread or focaccia works great for mopping up extra sauce. If you like wine, try a medium Chianti or Sangiovese that works nicely with tomato sauce, or go for Pinot Noir if you want something lighter that won't fight with the food.
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Recipe FAQs
- → What stops lasagna noodles from clumping together?
Boil noodles in salted water, then drain and rinse in cold water. Lay them flat on parchment to keep them from sticking to each other.
- → Can you make roll-ups ahead of time?
Totally! Assemble them in the dish, cover with foil, and chill for up to 24 hours. Bake directly from the fridge but give it 10 more minutes in the oven.
- → Is it okay to swap out the meat?
For sure! Opt for ground turkey, just beef, or even plant-based crumbles instead of the sausage-beef combo.
- → What mozzarella cheese works best?
Stick with low-moisture whole milk mozzarella for the best melt. Shredding it fresh makes a big difference!
- → Can I add vegetables to the mix?
Absolutely! Stir in sautéed spinach or finely diced zucchini for a fresh and nutritious kick.