This is the kind of hearty, show-stopper Italian dinner I like to make once in a while. Not a million miles away from Lasagna Rolls, this pepperoni-fueled version is from Cook’s Country Best Country Recipes. I made this at the beginning of April, but we’re still having some cold enough nights to make this worthwhile.



  • 1 onion, chopped
  • 6 ounces sliced deli pepperoni
  • 1 lb. 85% lean ground beef
  • 1 Tbsp tomato paste
  • 5 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 2 (28-ounce) cans crushed tomatoes
  • Salt and pepper


  • 3 cups ricotta cheese
  • 2.5 cups shredded mozzarella cheese
  • 1.5 cups shredded provolone cheese
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup finely chopped fresh basil
  • 16 no-boil lasagna noodles (it’s really important to use no-boil noodles for this, and it cuts prep time significantly)

Read more on Sunday Dinner: Baked Manicotti with Meat Sauce…