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These stuffed pasta spirals put a fun twist on traditional Italian fare, with each portion packed full of rich meat sauce and creamy cheese blend. Every mouthful gives you that perfect combo of savory sauce, cheesy goodness, and soft pasta—they'll totally win over your family at dinner or impress guests at your next get-together.
I came up with these spirals for a Christmas party when I needed something fancy but doable. The way everyone's eyes lit up when they cut into their own little pasta bundle told me I'd found a keeper—and now, it's still what my family asks for most whenever they stop by.
What You'll Need
- Ricotta cheese: makes a smooth, creamy filling base go for full-fat for the best taste
- Fresh mozzarella: creates those wonderful gooey stretchy bits grab the low moisture kind for best results
- Parmesan cheese: brings that sharp, nutty kick shred it yourself for the fullest flavor
- Ground beef and Italian sausage: team up for richer taste than you'd get using just one meat
- Marinara sauce: pick a premium brand like Rao's to make the dish taste restaurant-worthy
- Lasagna noodles: boil until just firm to the bite they'll soften more while baking
- Fresh garlic and onion: set up the tasty background notes that make everything better
- Dried herbs: give the cheese mix that classic Italian flavor punch
How To Make It
- Mix Your Cheese Stuff:
- Stir together ricotta, egg, mozzarella, Parmesan, and spices in a bowl until everything's blended but not overmixed. The mix should be thick so it spreads nicely without running off. The egg keeps everything stuck together when it bakes.
- Prep Your Dish:
- Put a thin layer of sauce on the bottom of your baking dish. This keeps stuff from sticking and adds moisture to your roll-ups. Just use enough to cover the bottom—about half a cup does the trick.
- Cook The Meat Sauce:
- Soften onions slowly until they're see-through and a bit golden, taking about 10 minutes. This brings out their natural sweetness to balance the tomato tang. Cook both meats until they're broken up small, then pour in chicken broth to grab all the tasty bits from the pan. Mix in marinara and let it bubble gently while you work on the noodles.
- Ready The Noodles:
- Boil lasagna noodles until they're just tender, then cool them right away with cold water. This stops them from cooking more and makes them easier to handle without breaking. Lay them out flat on parchment so they won't stick together.
- Roll Everything Up:
- Spread about 2½ tablespoons of cheese mix on each cooled noodle, then top with ¼ cup of meat sauce. Leave a little space at the edges so nothing spills out. Roll each noodle tightly from one end to make neat little bundles.
- Bake Until Bubbly:
- Place your rolls with the open edge down in your saucy dish, add the rest of the sauce and cheese on top, then cover with greased foil. This stops the cheese from sticking to the foil. After 35 minutes at 375°F, you can put it under the broiler for a minute to get that golden-brown top.
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The first time I made these for my Italian grandma, she watched me roll them up with a doubtful look. But after trying one bite, she gave me that little nod and wanted to know my "secret." From someone who barely ever complimented anyone's cooking, that moment made these roll-ups way more than just a handy swap for regular lasagna.
Time-Saving Prep
These spirals work great as a do-ahead meal. Put everything together up to 24 hours before you plan to bake, wrap it tight with plastic, and stick it in the fridge. When you're ready to cook, just take it out about 30 minutes beforehand to warm up a bit, then add 10 extra minutes to your baking time. The flavors actually get better during this waiting time, making this perfect for busy nights or when you've got company coming.
Stocking The Freezer
These roll-ups freeze amazingly well before or after baking. For unbaked ones, set them up in a freezer-safe container, wrap tightly with plastic and foil, and they'll keep for up to 3 months. Just thaw overnight in the fridge before cooking. If you're freezing after baking, let them cool completely, then wrap single portions in plastic and foil. Heat them up in the microwave or oven until they're hot through. Having these ready to go has saved so many weeknight dinners when I'm short on time but still want something homemade.
What Goes Well With It
Round out your meal with a simple arugula salad with lemon juice and olive oil to cut through the richness. A chunk of garlic bread or focaccia works great for sopping up extra sauce. If you like wine, try a medium Chianti or Sangiovese that goes nicely with tomato sauce, or go for Pinot Noir if you want something lighter that won't take over the meal.
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Frequently Asked Questions
- → What stops lasagna noodles from sticking together?
Boil noodles in salty water, rinse in cold water once drained, and lay them flat on parchment paper to keep each one from sticking.
- → Can these lasagna rolls be prepped early?
Definitely. Roll and arrange them in a baking dish, cover the top with foil, and chill for up to a day. When baking from cold, just add an extra 10 minutes.
- → What meat swaps work for this dish?
Feel free to switch it up! Use all ground beef, turkey, or even plant-based alternatives instead of the sausage mix.
- → Which mozzarella melts best?
Whole milk, low-moisture mozzarella does the trick. Freshly shredding it gives the best results.
- → Can I toss in extra veggies?
Absolutely! Sautéed spinach or finely diced zucchini mix well with the cheese, adding flavor and nutrients.