Italian Stuffed Meat Rolls in Mott’s Clamato
What a versatile drink Mott’s Clamato is. I created these Italian Stuffed Meat Rolls in Mott’s Clamato. I never knew how easily I could incorporate it into so many dishes. Ken, Amber, and I absolutely loved this. Using the extra spicy doesn’t give you lots of heat but lots of flavors!!
I stuffed rouladen meat with cheese and the only complaint I had with this recipe is that the cheese oozed out. Maybe if you used a different cheese that doesn’t easily melt it would be better. It just ends up in the sauce which is not a bad thing anyway.
Quick, easy, and great make-ahead meal, as I did this in the afternoon and just cooked the pasta in the evening and rewarmed the rolls. Try some Mott’s Clamato today instead of your tomato sauce, it works great!!
- 8 slices beef rouladen
- 8 Mozzarella sticks
- 1/2 cup freshly grated Parmesan
- Garlic powder
- Salt and pepper
- 2 Tbsp. olive oil
- 3 cups extra spicy Mott's Clamato
- 1 156 ml. tomato paste
- Tagliatelle, 2-3 nests per person
- Lay two rouladen out and season with salt, pepper, and garlic. Turn over and lay one mozzarella stick at the wide end, sprinkle with some parmesan, and roll-up. Repeat with remaining slices of rouladen. Tie each roll with two strings. Heat olive oil in a large saute pan and brown rolls quickly. Meanwhile, add tomato paste to a large bowl and slowly incorporate the Clamato with a wooden spoon or whisk. Add to the saucepan and let simmer for 2 hours, covered.
- Boil pasta until al dente. Serve the rolls with sauce over top.
Amount Per Serving:Calories: 1017Total Fat: 56gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 202mgSodium: 1626mgCarbohydrates: 62gFiber: 4gSugar: 13gProtein: 64g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.