Ricotta Roll-Ups
Ingredients of Ricotta Roll-Ups
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Spinach lasagna noodles 8 8 Cooking oil 2 tsp. 10 mL Chopped fresh white mushrooms 2 cups 500 mL Finely chopped onion 1 cup 250 mL Ricotta cheese 1 1/2 cups 375 mL Grated mozzarella cheese 1 cup 250 mL Grated Parmesan cheese 1/2 cup 125 mL Salt 1/4 tsp. 1 mL Pepper 1/8 tsp. 0.5 mL Tomato pasta sauce 2 cups 500 mLHow to Ricotta Roll-Ups
Combine water and salt in Ducth oven. Bring to a boil. Add noodles. Boil, uncovered, for 12 to 15 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain.
Heat cooking oil in medium frying pan on medium. Add mushrooms and onion. Cook for about 10 minutes. Stirring occasionally, until liquid is evaporated. Transfer to large bowl.
Add next 5 ingredients. Stir. Arrange noodles on work surface. Spread about 1/3 cup (75 mL ) cheese mixture along each noodle. Roll up jelly roll style from one end to enclose filling.
Spread 1/4 cup ( 60 mL ) pasta sauce in bottom of greased 8 x 8 ich ( 20 x 20 cm ) baking dish. Place rolls, seam-side down, over sauce. Pour remaining sauce over rolls. Cover with greased foil. Bake in 350 F ( 175 C ) oven for about 45 minutes until heated throgh. Makes 8 roll-ups.
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