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Italian Roulade Pasta

How to make Italian Roulade Pasta


  • 12 bacon strips
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 beef flank steak 
  • 1/2 cup grated Parmesan cheese
  • 6 hard-boiled large eggs, sliced
  • 1/2 cup minced fresh parsley
  • 4 tablespoons olive oil
  • 6 jars (48 ounces each) meatless pasta sauce
  • Hot cooked spaghetti
  • Additional minced fresh parsley

Cooking Directions:

  • Preheat oven to 350°. Place bacon on a microwave plate lined with paper. Covered with additional paper towels. microwave on high 5 minutes or partially cooked but not crisp.
  • In a bowl, mix garlic, Italian seasoning, salt, and pepper.
  • Starting at one long side, cut the steak in half to within 1 inch. Open steak flat, cover with plastic wrap. 
  • Spread garlic mixture over steak, sprinkle with cheese.
  • Now layer with eggs and bacon to within 1 inch of edges, sprinkle with parsley.
  • Then starting with a long side of the steak, roll up jelly-roll style (along the grain)
  • Heat oil over medium-high heat.
  • Now brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2 hours or until meat is tender.
  • Remove roulade from the pot and served.

Prep Time: 30 Min

Cook Time: 1 Hour + 30 Min


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