2 ounces shredded part skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded parmesan cheese
2 teaspoons snipped frech basil or 1/2 teaspoon italian seasoning
1 slightly beaten egg white
Instructions
For sauce, hear oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt adn pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occastionally.
Meanwhile, cook pasta according to package directions; drain. rinse with cold water; drain well.
For Filling, drain thawed spinach well, pressing out excess liquid. in a medium bowl stir together rocotta cheese, mozzarella cheese, parmesan cheese and basil. Add spinach and egg white, stirring combine.
Preheat oven to 350 degrees. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through.
Originally Submitted
11/5/2007
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