Cheese Stuffed Beef Rolls

• 1 jar (15 oz) spaghetti sauce
• 1 eggs, slightly beaten
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. garlic powder
• 1 container (15 oz.) ricotta cheese
• 1/4 c. grated parmesan cheese
• 1 c. shredded mozzarella cheese
• 6 thin slices of lean deli roast beef (about 1/2 lb.)
• 2 med. zucchini, sliced (about 3 c.)

1. Preheat oven to 375u0b0, spread 1/2 cup spaghetti sauce in bottom of a 12x8-inch baking dish.
2. In a large bowl thoroughly combine egg, seasonings, ricotta, parmesan, and 1/2 cup of the mozzarella cheese.
3. Spoon equal amounts of cheese mixture on 1 end of each beef slice.
4. Roll up beef slices jelly-roll style and arrange seam-side down in baking dish.
5. Place zucchini along both sides of dish.
6. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake covered at 375u0b0 for 40 minutes or until heated through.
7. Top beef rolls with remaining mozzarella cheese.
8. Bake uncovered 3 minutes or until cheese is golden brown.

spaghetti sauce, eggs, oregano, garlic powder, ricotta cheese, parmesan cheese, mozzarella cheese, thin slices, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54945 (may not work)