8 hoagie buns
3/4 lb. ground beef
1 (8 oz.) can tomato sauce
1/2 of a 1 1/3 oz. env. dry onion soup mix (1/4 c.)
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 beaten egg
3/4 c. ricotta or cream-style cottage cheese, drained
1 c. shredded Mozzarella cheese (4 oz.)

Cut thin slice off tops of buns. Hollow out centers, leaving 1/2 inch thick shells; set aside. Reserve bread crumbs for another use.

In a skillet cook beef until brown; drain off fat. Add tomato sauce, soup mix, and herbs. Cook, covered, over low heat 5 minutes. Uncover, cook 5 minutes more or until of desired consistency, stirring frequently.

Meanwhile, in a bowl combine egg, ricotta or cottage cheese and 1/2 cup of the mozzarella cheese. Spoon half the meat mixture into bottom of rolls. Top with cheese mixture, then remaining meat mixture. Top with remaining Mozzarella cheese. Replace bun tops.