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Roast Beef and Cheese Roll Ups

Roast Beef and Cheese Roll Ups

"Deli sliced roast beef with ricotta and mozzarella cheese filling. Yum yum! Make sure the roast beef is not sliced too thin so that the slices won't fall apart."
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1 h servings 528 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1677 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
  3. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
  4. Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

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Read all reviews 30
  1. 39 Ratings

Most helpful positive review

The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling the...

Most helpful critical review

Thought this tasted bad. It sounded good....

Most helpful
Most positive
Least positive

The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling the...

4 star dining in my kitchen! Due to other comments about the excess fluid, I added 1T Parsley flakes, 1/2 cup parm. cheese and cut the mozz. in half to cut excess fats as well as the fluid and ...

I found the flavor of the dish fantastic, but not worth a repeat since the presentation was awful. The filling is one of the best for stuffing pasta, tho. Used the leftover filling to do some ...

These were easy and delicious. They did turn out a bit too salty, so I'll have to find ways to cut some of the sodium out. Also, I found 2 tsp. italian seasoning to be a little too much - I wi...

This is a great dish that I have been making for a few years now. My family loves it!

This was too salty, but I can't really blame the recipe for that. I think I will try this again with my own roast beef, an eye of round roast made with onions, salt, pepper, thyme, bay leaf, a l...

This is a great recipe, the only thing you need to watch out for is the Garlic and Onion Powder. Make sure you use Garlic Powder and Onion Powder, NOT Garlic Salt and Onion Salt, this will cause...

Thought this tasted bad. It sounded good....

My husband says this is one of the best dishes we have made. This will replace our manicotti with noodle recipe. Thanks for the great recipe!

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