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    VENETIAN PASTA ROLLS


    Source of Recipe


    UNKNOWN


    List of Ingredients


    • 1 LB. GROUND BEEF
    • 1/2 C. FINELY CHOPPED ONION
    • 1-15 1/2 OZ. JAR SPAGHETTI SAUCE
    • 1/2C. GRATED PARMESAN CHEESE
    • 8 LASAGNA NOODLES, COOKED AND DRAINED
    • 1 1/2C. SHREDDED MOZZARELLA CHEESE


    Instructions


    1. BROWN BEEF, DRAIN. STIR IN ONION COOK UNTIL TENDER.
    2. STIR IN 1/2C. SAUCE AND 1/3C. PARMESAN.
    3. COVER EACH NOODLE WITH 1/3C. MEAT MIXTURE.
    4. ROLL UP, STARTING AT NARROW END. PLACE SEAM SIDE DOWN IN 12X8 BAKING DISH.
    5. SPOON REMAINING SAUCE OVER NOODLES.
    6. SPRINKLE WITH MOZZARELLA CHEESE AND REMAINING PARMESAN.
    7. BAKE AT 350 FOR 30 MINS. OR UNTIL HEATED.


 

 

 


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