If you love lasagna but want a fun twist on the classic, these Italian Meatball Roll-Ups are the perfect comfort dish. Filled with juicy homemade meatballs, creamy ricotta, and rich marinara sauce, each roll-up delivers all the familiar lasagna flavors in a tidy, individual serving.
Why You’ll Love This Recipe
Individual portions make serving easy and neat.
All the classic lasagna flavors in a creative new form.
Family-friendly and great for kids.
Can be assembled ahead of time.
Elegant presentation for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 lasagna noodles
1 pound ground beef
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 1/2 cups ricotta cheese
3 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil for garnish (optional)
Directions
Preheat oven to 375°F (190°C).
Cook lasagna noodles until al dente, then drain and lay flat on a towel.
In a bowl, mix beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Shape into 1-inch meatballs.
Heat olive oil in a skillet and brown meatballs on all sides until cooked through.
Spread each lasagna noodle with ricotta. Place two to three meatballs on one end and roll tightly.
Pour 1 cup marinara sauce into a greased 9×13-inch baking dish. Arrange roll-ups seam-side down.
Cover with remaining sauce and sprinkle mozzarella evenly on top.
Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until golden and bubbly.
Let cool for a few minutes before serving. Garnish with basil if desired.
Use a mix of beef and Italian sausage for richer flavor.
Swap ricotta for spinach ricotta filling for added veggies.
Use turkey or chicken meatballs for a lighter version.
Substitute marinara with spicy arrabbiata sauce for heat.
Add a sprinkle of crushed red pepper for extra kick.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warm, or microwave individual portions for 2–3 minutes. The dish can be assembled a day ahead and baked when ready to serve.
FAQs
How can I keep the noodles from sticking after boiling?
Lay them flat on parchment paper or a towel and drizzle lightly with olive oil.
Can I use store-bought meatballs?
Yes, quality frozen or premade meatballs save time without losing much flavor.
Can I make these roll-ups ahead?
Yes, assemble up to 24 hours in advance, refrigerate, and bake when needed.
How do I know when it’s done baking?
The cheese should be melted and lightly golden, and the sauce should bubble around the edges.
What’s the best side dish for meatball roll-ups?
A fresh Caesar salad or garlic bread complements it perfectly.
Can I freeze this dish?
Yes, freeze assembled (unbaked) roll-ups for up to 2 months. Thaw overnight and bake as directed.
Can I use oven-ready noodles?
Regular boiled noodles work best, but you can experiment with oven-ready ones with added sauce for moisture.
How do I keep the roll-ups from falling apart?
Don’t overfill; use 2–3 meatballs and roll tightly.
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smoother texture.
How long do leftovers last?
Up to 3 days in the fridge when stored properly.
Conclusion
These Meatball Roll-Ups combine everything you love about lasagna—savory meat, creamy cheese, and rich tomato sauce—into neat, delicious portions. Perfect for family dinners or entertaining, this recipe delivers comfort and flavor with minimal fuss.
These Meatball Roll-Ups combine all the flavors of classic lasagna into tidy, individual portions. Made with juicy homemade meatballs, creamy ricotta, marinara sauce, and melted mozzarella, they’re the perfect comfort food for a family dinner or entertaining guests.
Ingredients
12 lasagna noodles
1 pound ground beef
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 cups ricotta cheese
3 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook lasagna noodles until al dente. Drain and lay flat on a towel or parchment paper.
In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper. Mix well and shape into 1-inch meatballs.
Heat olive oil in a skillet and cook meatballs until browned and cooked through.
Spread each noodle with ricotta cheese. Place 2–3 meatballs at one end and roll up tightly.
Spread 1 cup marinara sauce into a greased 9×13-inch baking dish. Place roll-ups seam-side down.
Top with remaining marinara sauce and sprinkle with mozzarella cheese.
Cover with foil and bake for 25 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
Cool slightly before serving. Garnish with fresh basil if desired.
Notes
Don’t overfill the noodles to keep roll-ups intact.
Lay noodles flat and drizzle lightly with olive oil to prevent sticking.
Can be assembled a day in advance and baked before serving.
