Recipe Summary

30 mins
25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.

  • In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.

  • In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan.* Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.

  • Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.


If necessary, place loaves in two shallow baking pans and rotate pans on oven racks halfway through baking time.

Nutrition Facts

705 calories; fat 40g; cholesterol 180mg; saturated fat 17g; carbohydrates 53g; mono fat 15g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 10g; protein 33g; vitamin a 631.7IU; vitamin c 28.3mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 7.9mg; vitamin b6 0.5mg; folate 125mcg; vitamin b12 3mcg; sodium 986mg; potassium 493mg; calcium 343.3mg; iron 5.8mg.