1 bag frozen Italian meatballs (about 32)
1 jar (26 oz) tomato pasta sauce
1 loaf French bread
2 cups shredded mozzarella cheese

In a large bowl, place meatballs and microwave 3 minutes. Cut meatballs in half and return to bowl. Stir in sauce. Cover with wax paper. Microwave for 6-8 minutes or until hot.

Set oven to broil. Cut bread in half crosswise. Then cut each in half lengthwise making 4 pieces. Place bread, cut side up, on a large ungreased cookie sheet.

Spoon hot meatballs and sauce evenly onto bread. Sprinkle with cheese. Broil 4-6 inches fro heat 1-2 minutes or until cheese is melted and bubbly.

9 lasagna noodles
1 lb. ground beef
1 cup chopped onion
2 cloves garlic
1 jar (26 oz) pasta sauce
1 container (16 oz) ricotta cheese
1 1/4 shredded mozzarella cheese
1/2 cup grated parmesan cheese

Preheat over to 350 degrees F. Coat a 13×9 baking dish with cooking spray.

Prepare the noodles according to the packaging directions. Drain noodles. Rinse with cool water; drain again. Lay noodles flat on wax paper.

Cook the ground beef, onion, garlic in a skillet until browned. Drain fat. Add pasta sauce and heat to a boil. Spread 2 cups of meat sauce into prepared baking dish.

Mix ricotta and 1 cup mozzarella in a large bowl. Spread cheese mixture over each noodle.

Roll up noodles tightly. Place seam side down on top of the meat sauce in dish. Spoon the remaining sauce over rolls and sprinkle with parmesan. Bake rolls until heated through (about 30 minutes). Sprinkle remaining mozzarella and let stand for 5 minutes.