Ingredients
Instructions
to make sauce: In 4 quart Dutch oven, over medium heat., cook beef onion, garlic and herb until meat is browned and onion is tender, stirring to break up meat. Pour off fat. Stir in soup, water and tomato paste. Heat to boiling; reduce heat to low. Simmer uncovered, 30 minutes or until desired consistency. Stir occasionally.
To make filling: I In large bowl, combine ricotta and mozzarella cheese, parsley and nutmeg; set aside
Pat drained noodles dry with paper towels. On each noodle, spread about 1/3 cup cheese filling. Fold over 1 inch and roll up each noodle jelly-roll fashion.
Spread 2 cups of the meat sauce in 13 x 9 inch baking dish. Place rolls seam side down in dish. Spoon the remaining sauce over rolls. Sprinkle with parmesan cheese.
Bake 350ºF for 45 minutes or until hot. Let stand 6 minutes before serving
