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8 servings, 2 roll-ups (254 g) each
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Assemble recipe as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 min. or until heated through, uncovering for the last 10 min. Or, freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering for the last 10 min.
Assemble roll-ups as directed; place half in each of 2 (9-inch) square baking dishes. Bake 1 as directed and keep the other for later. Cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering for the last 10 min.
Prepare using Cracker Barrel Shredded Light 4 Cheese Italiano Cheese and Kraft 100% Parmesan Light Grated Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I just finished making several lasagne's to put in the freezer and had some noodles left over so this worked out well.I did not have any ricotta cheese left so I used cottage cheese and had to use tex mex cheese as that is what I had on hand, I also used homemade meat spaghetti sauce. It was a big hit, will definitely make this again.
I had to double up on the Original Recipe,Daughter and Son in Law are Vegetarians..My Son and the in law are in Competition for how many plates Of Food they can eat.. This was a lot of work, But well worth it.. a Salad and a Garlic bun for those Real Eaters..
Have to make another batch!!!
Yummy! My husband and I really loved this! A lot of work to roll these up, but worth the effort. I only had enough filling to make 13 roll ups and I even measured 3 tbsp for each as the recipe said to do. Can't wait to make this again for dinner guests.