Cooking On A Budget: Meatball Rollatini's

Thursday, February 13, 2014

Meatball Rollatini's


Using left overs is a way of life if you are cooking on a budget. When you have meatballs and sauce left over from a spaghetti supper where does your mind usually wander? Lasagna is probably one of your first thoughts. Would be mine also. Or perhaps meatball grinders? I am not fond of lasagna making, but I love making rollatini's. For some reason it's easier and I am all about easier. With rollatini's you figure two per adult and teens and small children, one. Instead of cooking up the whole box of lasagna pasta you cook only the amount you need.
Rollatini's can be meatball, sausage, a combination of the two or as I did a while back, cheese and spinach filled rollatini's.

  • spaghetti sauce
  • meatballs
  • 1 8 oz. bag shredded mozzarella cheese
  • 1/2 container (15 oz.) ricotta cheese
  • 1/4 cup Parmesan cheese
  • 2 oz. cream cheese
  • 1 egg
  • 2 tsp. granulated garlic
  • 2 tsp. dried parsley
  • 1 tsp. dried basil
  • 1/4 tsp. salt
  1. Cook your lasagna noodles according to the box directions to just about el dente. You want them cooked so they are pliable to work with, but not overly done. Then rinse the lasagna under cold water and lay out flat on a clean surface or large cutting board. Dab with a kitchen towel if necessary to dry them.
  2. In a food processor add in your ricotta, cream cheese, Parmesan, the whole egg and the dried spices and salt. Whiz around until smooth and creamy.
  3. Slice the meatballs on the thin side.
  4. Layout the lasagna noodle and spread on as much of the cheese mixture as you want. Add a slice or two or three of the meatball with a little space in between each slice.
  5. Sprinkle on some of the shredded mozzarella over the meatball and cheese mixture. Roll up. Continue with the rest of your pasta.
  6. In a baking dish, spread some sauce over the bottom and place the rollatini's in the dish to fit. Pour lots of sauce over the noodles followed by the mozzarella cheese.
  7. Lay a sheet of foil over the top.
  8. Bake in a 325° oven for an hour. Remove the foil and brown the cheese if you like.

NOTE: I did not realize I picked up finely shredded mozzarella. I would have preferred the regular shred as the finely shredded did not have the melting quality I had hoped for. If you do use finely shredded I am suggesting a slight drizzle of olive oil over the cheese.
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