Artichoke-red Pepper Rollups


  • 2 (26-ounce) jars roasted red pepper pasta sauce, divided
  • 1 (15-ounce) container ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 large egg, lightly beaten
  • 6 lasagna noodles, cooked and drained
  • 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  • 1/4 cup chopped fresh oregano
  • 1 (14-ounce) can artichoke hearts, drained, chopped, and divided
  • Garnish: shredded Parmesan cheese, chopped fresh oregano


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