Lasagna Roll-ups with Classico Family Favorites Sauce

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. #FamilyFavorites
I wanted to make a delicious family dinner that the girls could have fun making with me. We decided to do Lasagna Roll-ups & Breadsticks with Classico Family Favorites Sauces.

Click here to save $1 off Classico favorites when you buy two jars!

Heinz Classico Family Favorites Sauce

Ada found the alfredo sauce at Walmart for dipping our breadsticks in!

Heinz Classico Sauce

The breadsticks turned out just okay, so I’m not going to share the recipe with you. If I find a better one then I’ll share it. The Lasagna Roll-ups were AMAZING though, so I will share that recipe with you :) Ada is so serious while helping, it’s adorable. Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1

They loved helping twist the dough: Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 2

And spreading the cheese mixture on the noodles with their little spatulas: Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 3

So proud of their work!

Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 5

Pretty roll-ups all lined up in the pan, ready to be covered with sauce and cheese. Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 6

After being in the oven for only 20 min. they come out cheesy, melted, and ready to be devoured! Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 7

This recipe made enough to fill two pans, so I cooked one up and froze the other. Try making these with your kids! They will have so much fun. I was really impressed with how well my girls did…even if we did have a little meltdown because cheese was coming out of the sides. I told Lola the more cheese the better :)

Lasagna Roll-ups
Prep time
Cook time
Total time
Perfect for little hands to help make!
Recipe type: Main Dish
Cuisine: Italian
Serves: 6-8
  • 18 lasagna noodles
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 pound Ground Beef
  • 1 jar Classico Parmesan & Romano Cheese Family Favorites Sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 Tablespoons Minced Fresh Basil
  • For the filling:
  • 30 ounces Ricotta Cheese
  • 2 eggs
  • ¾ cups Grated Asiago (or Parmesan) Cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon Parsley, Minced
  • 1 Tablespoon Basil, Minced
  • 1 pound Mozzarella, Grated
  1. Cook lasagna noodles until al dente. Drain and lay flat on a large sheet of aluminum foil.
  2. In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and cook until browned throughout. Drain any excess grease, then add Classico Sauce, salt, pepper, and basil. Reduce the heat to low, cover, and let simmer for 30 minutes.
  3. While the sauce is simmering, make the filling by combining ricotta, eggs, Asiago, salt, pepper, parsley, and basil. Stir to combine.
  4. To assemble, spoon a little sauce into the bottom of a 9x13 in. pan. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay in pan, top with remaining sauce, grated mozzarella, and grated Asiago.
  5. If baking immediately, bake at 375 for 20 minutes or until melted and bubbly.
  6. If baking from frozen bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

One Skillet Taco Bake

I made this up the week we moved into our house. I had some dry pasta, canned tomatoes and beans, taco seasoning, and ground beef. Voila! Ze One Skillet Taco Bake was born. Seriously easy, incredibly fast, and my whole family eats it. Mark this one down as a winner!IMG_2138

One Skillet Taco Bake
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 5
  • 1 lb. ground beef
  • ½ packet taco seasoning
  • 1 can diced tomatoes with liquid
  • 1 can black beans, drained and rinsed
  • ¼ cup water
  • 2 cups rotelle pasta
  • Garnishes:
  • Tortilla chips
  • Salsa
  • Grated cheese
  • Ranch dressing
  • Sour cream
  1. Over medium heat in a cast iron skillet, brown ground beef.
  2. Drain the fat.
  3. Add taco seasoning and tomatoes with liquid and stir, incorporating all of the seasoning.
  4. Stir in the black beans, pasta, and1/4 cup water.
  5. Cover skillet, and let simmer for 5 minutes.
  6. Check the pasta and give it a stir, covering again, and simmering for 10 minutes more, or until pasta is cooked.
  7. Serve with garnishes of choice and enjoy!



Top 5 Recipes of 2012

Here are the top 5 recipes on Kara in the Kitchen this year! Thank you WordPress for compiling the data for me so I didn’t have to do the leg work :) I’d also like to thank all of YOU, my readers! I love sharing recipes with you and connecting with old and new friends through food. Thank you for supporting me and making this all so much fun!

Here’s to many more recipes on Kara in the Kitchen to come! I’d like to hear from you…what would you like to see more of in 2013? Let me know in the comments & thanks again for being so wonderful!

1. Crêpes


2. Stuffed Blue Cheese Potatoes


3. Peppermint Brownies


4. Pioneer Woman’s Perfect Pot Roast


5. Peanut Butter Blossoms


Pioneer Woman’s Perfect Pot Roast Recipe

Pot roast is one of those classic comfort foods. Perfect for Sunday dinner, Father’s Day, or (if my husband got his way) every day.

In the lovely cookbook my mom got me for Christmas, Pioneer Woman Cooks, Ree teaches the basics of making a perfect pot roast. I have made it 4 times now and have made it differently each time by changing up the vegetables. It gets easier every time you make it! If you follow her instructions, you’ll end up with a perfectly tender, juicy, and savory pot roast every time. Bonus: The vegetables are soft enough for a baby to eat! 

Pioneer Woman’s Perfect Pot Roast Recipe

Makes 6 generous servings

3 Tablespoons olive oil

Kosher salt

One 3-5 lb. chuck roast

2 onions

6 to 8 carrots or 12 yukon gold potatoes, quartered


2 to 2 1/2 cups beef stock

3 or 4 fresh rosemary sprigs (or 2 to 3 teaspoons dried rosemary)

2 or 3 fresh thyme sprigs (or 2 to 3 teaspoons dried thyme)

Preheat oven to 275 degrees.

Heat large pot over medium-high heat and add olive oil. Let it get nice and hot while you generously salt roast on both sides. Cut onions in half, then chop ends off and remove skin.

This part gets really crazy. Be sure to have a spatter screen or paper towel ready to cover your pot with, and make sure all little ones are out of the kitchen to avoid popping oil! Once the pot is really hot, drop the onions in and brown them on both sides, about a minute on each side. Remove from pot and set aside.

Next, thoroughly scrub (but don’t peel) the carrots. Chop them into 2-in. slices. Or, if using potatoes, scrub and chop into uniform quarters. Throw carrots or potatoes into the pot and let brown on all sides, about a minute on each side. Remove carrots or potatoes from pot and allow the pot to get really hot again. Add another tablespoon of olive oil to the pan. Pepper the meat to taste, then put in the pot an sear it, about a minute per side. Remove to plate.

With the burner on high, deglaze the pot by adding 1 cup of beef stock, whisking constantly. Stir and get all of the burned, flavorful bits off of the bottom of the bottom. When most bits are loosened, put the meat back into the pot. Dump the carrots or potatoes and onions in too. Next, pour enough beef stock in until the meat is covered halfway. Add the herbs and make sure that they are in the stock so that the juice really soaks up the flavors.

Cover and place in oven for 3 (3 lb. roast) to 5 (5 lb. roast) hours. When the time is up, your house will smell incredible, and the meat should fall apart. Place meat on a cutting board and slice against the grain. Spoon juices on top and add veggies. Serve and enjoy!

Cheesy Westerns

There is a burger joint in Roanoke, Virginia called the Texas Tavern. My grandpa used to go there as a boy and get burgers for 5 cents a piece! I keep waiting for this place to be on Diners, Drive-Ins, & Dives. It’s tiny, they only have 10 bar stools in front of a large silver counter that I’m pretty sure is the original thing. They serve greasy, simple food, and call ketchup sissy sauce! But it is an experience. On a particular visit with my siblings, one of the old guys working the grill had us cracking up. Between the thick southern drawl and toothlessness, you could barely understand the guy!

I always order a cheesy western when I eat at Roanoke’s Millionaire’s Club (it says that on their sign & my grandpa repeats it…I don’t get it). It’s a cheeseburger with a fried egg on top! Why haven’t I thought of this before?! Try it. I promise you will be pleasantly surprised!

Matt & I visited while I was pregnant with Ada, May 2009.

Cheesy Westerns Recipe:

Servings: 4

4 sandwich rolls or burger buns, sliced & toasted

4 burger patties

4 slices cheddar cheese

4 eggs

Grill burgers on barbecue or grill until desired done-ness, as seen here . Top with cheese and continue cooking until melted.

While the burgers are on the grill, fry up your eggs. I like mine flipped over and almost cooked through.

Matt likes his pretty runny.

Top with condiments of choice (Texas Tavern does onions and pickles I think), I prefer Miracle Whip & ketchup!

And, when you say Cheeeeeeeeesy Western, you have to say it like this:

Lazy Eye (Fivel Goes West)



Matt’s Favorite Award-Winning Chili

My husband would eat this chili every day if I’d let him. It’s been his birthday dinner of choice just about every year we’ve been married! It works out perfectly because he’s a November birthday, so the weather cools down and I feel like making soup.

I am so proud of these pictures that I had to re-blog this recipe. I love the steam rising up out of the soup (shoup in Ada’s words).

Makes you want to dive right in!

I got an exciting text from my sister-in-law, Alissa, a couple of weeks ago. She entered this recipe in her ward’s chili cook off and WON! Here’s a picture of her with her prize. So yes, this recipe is now officially award-winning, and I like the way that sounds. Look at cute little Eve bundled up on her momma, she is one month younger than my Lola.

Matt's Favorite Award-Winning Chili
Serves: 12
  • 2 lbs. ground beef
  • 2 cups diced onions
  • 2 (15½ oz) cans pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (15¼ oz) can whole kernel corn, drained
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 2 (4½ oz) cans diced green chiles
  • 1 (1¼ oz) package taco seasoning mix
  • 1 (1 oz) package ranch salad dressing mix
  • For Garnish:
  • Corn Chips
  • Sour Cream/Ranch Dressing
  • Grated Cheese
  • Green Onions (optional)
  1. Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. Top with garnishes of choice and enjoy!



Sour Cream Noodle Bake

I saw this on Pioneer Woman’s Blog & had to make it. (Sidenote: I am SO excited for her new show on Food Network!)

I’m not a fan of cottage cheese by itself, but mixed up in this recipe it’s great! Matt & Ada both gobbled this up for dinner and leftovers throughout the week. It’s a hearty, meaty, comfort-food meal.

I sent Matt to the store to get me the egg noodles (No Yolks as Ree raved about), and he came home with some longer weird ones. He swore he looked high and low in the store and couldn’t find them. When I went to the store later that week, there they were on the exact shelf I told him to look on…ah well. Next time I make this I’ll use ’em :)

1-¼ pound ground beef
1 15 oz. can tomato sauce
½ t. salt
Freshly ground black pepper
8 oz. egg noodles
½ c. sour cream
1-¼ c. cottage cheese
½ c. sliced green onions (less to taste)
1 c. grated sharp cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread & enjoy!

Corned Beef & Cabbage

I found this recipe online years ago and have made it every St. Patrick’s Day since we’ve been married. It’s a tradition to have this Irish meal sometime in March in my family! Matt loves it and so do I. The vegetables come out tender and flavorful, the perfect companion to the meat.

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

2 T. sugar

2 T. cider vinegar

1/2 t. pepper

1 (3 lb) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5 quart slow cooker. In a mixing bowl, combine water, garlic, sugar, vinegar, pepper, and contents of spice packet. Pour mixture over vegetables. Top with brisket, then cabbage. Cover and cook on low for 8-9 hours or high for 4-4.5 hours, until meat and veggies are tender.

This can also be assembled the night before and put in the fridge, just use one cup less water.

Serve with crusty bread (or Irish soda bread if you feel extra festive) and enjoy a complete, satisfying meal!

Pasta e Fagioli

I have made this soup many, many times for this happy boy. If you’re wondering about the noodle in his hand, he was cooling it off for the baby to eat :)

I found this adaptation of Olive Garden’s yummy soup a few years back from Stephanie O’Dea at Crockpot 365.

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce (I have never added this ingredient…never have it on hand and can’t justify buying it for one recipe!)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (I used rotini)

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot!

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce (if using). Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

(What I do is boil some water and cook a little bit of pasta separately, then throw it into the soup bowls. Because this makes so much, I freeze some for future meals. If all of the pasta is in there, it gets really squishy and gross. So keep the pasta separate unless you are feeding a crowd!)

Serve with bread &  parmesan cheese. Then reminisce about when you worked at Olive Garden and all of the corny jokes people had when you’d ask if they wanted freshly grated parmesan cheese. “You’re gonna be here a while!” “Your arm is gonna fall off!” “Keep it comin’!” “You’re gonna have to get more cheese!” Har har har.

Lazy Bolognese-Style Lasagna

I saw Rachael Ray make this on her show the other day, and I had to try it. This pasta did not disappoint!


Salt and pepper
1 pound wavy lasagna noodles, broken into irregular pieces
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef
1 onion, finely chopped
2-3 large cloves garlic, finely chopped
1 small carrot, finely chopped or grated
1 sprig rosemary, finely chopped (I used 1/2 tsp. dried)
A sprinkle of ground cloves (I omitted these)
1/4 cup tomato paste
1 cup white wine (Instead of white wine and beef stock, I used 3 cups chicken stock)
2 cups beef stock
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly grated nutmeg, to taste
Freshly grated Parmigiano Reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. (Here I would advise to drain as much of the fat as possible. Mine ended up a bit greasy because I didn’t do it even though I thought to…but I was following what Rachael did on her show. Next time I’ll drain it!)

Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the stock for 1 minute and simmer for a few minutes longer.
Pre-heat the broiler and position a rack in the center of the oven.
In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.
Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top.

You could even add squash or zucchini along with the carrots, I might do that next time. As miss Ray would say, YUM-O!