Artichoke-Red Pepper Rollups

Southern Living
Makes 6 servings


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2 (26-ounce) jars roasted red pepper pasta sauce, divided
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 large egg, lightly beaten
6 lasagna noodles, cooked and drained
1 (12-ounce) jar roasted red bell peppers, drained and chopped
1/4 cup chopped fresh oregano
1 (14-ounce) can artichoke hearts, drained, chopped, and divided
Garnish: shredded Parmesan cheese, chopped fresh oregano


Spread half of pasta sauce on bottom of a 13- x 9-inch pan.

Combine cheeses and egg, stirring well. Spread mixture evenly on 1 side of each noodle; sprinkle with peppers, oregano, and half of artichokes. Roll up, starting at short ends; cut in half. Place, cut sides down, in prepared pan.

Bake, covered, at 350° for 30 minutes; uncover and bake for 15 minutes or until thoroughly heated. Heat remaining pasta sauce and artichokes in a saucepan. Serve with rollups. Garnish, if desired.

Created date

October 2003