Ricotta Roll-Ups Recipes

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 mL

How 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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Fusilli Vegetable Frittata Recipes

Fusilli Vegetable Frittata

Ingredients of Fusilli Vegetable Frittata

Cooking oil 1 tbsp. 15 mL

Sliced fresh white mushrooms 1 cup 250 mL

Chopped onion 1/3 cup 75 mL

Broccoli florets, chopped 1 cup 250 mL

Diced zucchini (with peel) 2/3 cup 150 mL

Diced red pepper 1/3 cup 75 mL

Cooked fusilli pasta (about 1 1/2 cups,375 mL, uncooked) 2 cups 500 mL

Large eggs fork-beaten 6 6

Milk 1/2 cup 125 mL

Sun-dried tomato pesto 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Pepper 1/8 tsp. 0.5 mL

Grated Italian cheese blend 1 1/2 cups 375 mL

How to Fusilli Vegetable Frittata

Heat cooking oil in large frying pan on medium. Add mushrooms and onion. Cook for 5 to 10 minutes, stirring occasionally, until onion is softened and mushrooms are starting to brown.

Add next 3 ingredients. Stir. Cook for about 5 minutes until vegetables are tender-crisp. Add pasta. Stir

Add next 3 ingredients in medium bowl. Add to pasta mixture. Stir. Reduce heat to medium-low. Cook, covered, for about 5 minutes until bottom is golden and top is almost set. Remove from heat.

Sprinkle with cheese. Broil on top rack in oven for about 3 minutes until frittata is golden and set (see Note). Serves 4.

Note : When baking or broiling food in a frying pan with a handle that isn't ovenproof, wrap the handle in foil and keep it to the front of the oven, away from the element.

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Roasted Vegetable Pasta Recipes

Roasted Vegetable Pasta

Ingredients of Roasted Vegetable Pasta

Cubed asian eggplant (with peel), 1 1/2 inch (3.8 cm) Pieces 4 cups 1 L

Cubed zucchini (with peel) , 1 1/2 inch (3.8 cm) Pieces 4 cups 1 L

Chopped red pepper (1 inch, 2.5 cm pieces) 2 1/2 cups 625 mL

Chopped red onion (1 inch, 2.5 cm, pieces) 1 cup 250 mL

Olive oil 24 24

Finely chopped fresh rosemary ( or 3/4 tsp, 4 mL, dried,crushed) 1 tbsp. 15 mL

Carlic cloves, minced (or 1/2 tsp. , 2 mL, powder) 2 2

Coarsely ground pepper 1/2 tsp. 2 mL

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Rigatoni pasta 2 1/2 cups 625 mL

Grated Romano cheese 1/2 cup 125 mL

Salt 3/4 tsp. 4 mL

How to Roasted Vegetable Pasta

Combine first 5 ingredients in large bowl.

Combine next 4 ingredient in small cup. Drizzle over vegetables. Toss to coat. Spread evenly on ungreased baking sheet with sides. Bake in 425 F ( 220 C) oven for about 20 minutes, stirring at halftime, until vegetables are softened and starting to brown

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta abd cooking water to same pot.

Add roasted vegetables, cheese and salt. Toss. Makes about 9 cup (2.25 L)

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