CHEESE AND SPINACH PASTA ROLLS
RECIPE TYPE
Vegetarian, Pasta
SERVES
4 to 6
Prep time: 20 min
Total time: 1 hr
Ingredients
INGREDIENTS
2 tbsp Longo’s Extra Virgin Olive Oil |
1 pkg (142g) Longo’s Baby Spinach, chopped coarsely |
2 cloves garlic, minced |
1 tub (450g) Longo’s Ricotta Cheese |
1/2 cup shredded Longo’s Mozzarella Ball |
1/3 cup grated Parmesan cheese |
1 Longo’s Large Enriched Coop Egg |
1/2 tsp salt |
4 Longo’s Fresh Pasta Sheets |
1 tub (350mL) Longo’s Alfredo Sauce |
Directions
DIRECTIONS
Heat oil in large nonstick skillet and sauté spinach and garlic until wilted; scrape into large bowl. Add ricotta, mozzarella, Parmesan, egg and salt; stir well until combined.
Cook pasta sheets in large pot of boiling salted water for about 5 minutes or until tender but firm. Remove with slotted spoon, run under cold water, lay in a single layer on clean tea towel and pat dry. Spread ricotta mixture evenly over pasta sheets, leaving 1/2 inch on one short end. Starting on opposite end, roll up jelly-roll style. Slice each roll into 5 pieces; set aside.
Spread alfredo sauce into greased 11 x 7-inch baking dish and nestle pasta rolls into sauce. (MAKE AHEAD - Wrap in plastic wrap and refrigerate for up to 1 day.)
Cover and bake in preheated 375°F oven for about 40 minutes or until bubbly and heated through.
NUTRITIONAL INFORMATION
| Protein 40g | Fibre 3g |
| Fat 26g | Sugar 5g |
| Carbs 31g | Sodium 920mg |
