Cheese Lovers Pasta Roll-Ups

1 egg, beaten

1 container (15 oz) ricotta cheese

2 c. shredded italian cheese blend

4 green onions, chopped

1 T. Italian seasoning

1 jar (26 oz) pasta sauce, divided (my family loves Ragu Chunky Garden Comination)

16 lasagna noodles
1/4 c. grated parmesan cheese

Heat oven to 375. Mix first 5 ingredients until well blended. Spread 1/2 c. of the pasta sauce onto the bottom of a 9x13 baking dish. Spread each noodle with 3 Tbsp. cheese mixture. Roll each noodle. Place the noodles seam side down in baking dish. Top with remaining pasta sauce and parmesan. Cover. Bake 40-50 minutes or until heated through. Uncover for the last 10 minutes.

*This recipe comes from the Kraft Food and Family magazine.

**This recipe took me about 30 minutes to put together. I made it a few hours ahead of time and placed it in the refridgerator until I was ready to cook it. The magazine gives directions for refridgerating up to 24 hours or freezing for up to 1 month. Really only difference is that it may take slightly longer to cook and if you freeze it, you need to thaw it before cooking it. A person could easily add ground meat to the cheese mixture if desired. This is a huge dish. Could easly feed a family of 6!

***A note about the roll-ups: Cook the noodles so they are al dente (soft, but still firm). I added some olive oil to the cooking water to keep the noodles from sticking. When I did the roll-ups, I place three noodles on waxed paper and eye-balled the amount of cheese (it came out perfect). I used my fingers to spread the cheese out and then rolled them and placed them in the pan. It worked great!