Categories: Appetizers- snacks

Ingredients

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

Directions

1. Spread half of pasta sauce on bottom of a 13 x9-inch pan.
2. 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.
3. Bake, covered, at 350 degrees for 30 minutes; uncover and bake for 15 minutes or until thoroughly heated. Heat remaining pasta sauce and artichokes in a saucepan. Serve with roll ups. Garnish, if desired.

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