Kathy's Illustrated Recipes
Home | Layered Taco Dip | Dreamy Macaroni and Cheese | Crab Stuffed Mushroom Caps Monterey | Beef Stew with Biscuits | Cheddar & Chive Twice Baked Potatoes | Homemade Jam | Banana-Chocolate Chip Muffins | Kathy's Cooking Tips | Lasagna | Vegetable Beef Soup | Apricot Jam Tart | Black and White Creme Brulee' | Basic Pie Crust | Fruit Cobbler | Crabmeat and Spinach Quiche | Graham Cracker Crumb Crust | The Best Baked Cheesecake | Peppermint Bark | Sugar and Spice Glazed Pecans | Chocolate Yule Log Cake | Easy Microwave Rice | Shrimp Creole | Braided Sesame Bread | Super Fast Chicken and Pasta Primavera | Spaghetti Ala Milan | Spinach & Ricotta Roll-Ups | Contact me
Spinach & Ricotta Roll-Ups

These roll-ups are tasty and easy to make and might be a way to introduce spinach with success! 

rumvc-835f.jpg

Ingredients:
 
Filling:
1 Box of Frozen Chopped Spinach (thawed and squeezed dry)
1 Carton of part-skim Ricotta Cheese
1/4 tsp. Ground Nutmeg
1/4 tsp. Garlic Salt
1/2 tsp. Dried or Fresh Basil
1/2 tsp. Dried or Fresh Oregano
2 Tbs. Minced Onion
1 Egg (slightly beaten)
1/4 C. Parmesan Cheese
1/2 C. Shredded Mozarella Cheese
Salt, Pepper
 
10 Lasagna Noodles
Premium Spaghetti Sauce (canned or home-made)
 
Topping:
1 C. Shredded Mozarella Cheese
*Optional: Sliced Mushrooms (1 small can or 10-12 fresh mushrooms)

rumvc-816f.jpg

Here are your seasonings.

rumvc-817f.jpg

Here are all our ingredients.  Brands do not make a big difference, use the brands you prefer.  Be sure that you thaw and drain the spinach thoroughly and then squeeze out excess moisture.  Also note that if you use dried basil and dried oregano, you will want to crush the leaves in your hands and rub them between your palms to release more of the flavors.

mvc-818f.jpg

Directions:
 
Boil your10 pasta noodles.  Be sure to only use complete, unbroken ones with no cracks.  They won't initially all fit in your big pan, but stick them in the boiling water as far as they will go and then keep an eye on them.  When they start to cook, you will be able to push them further into the water so they thoroughly cook.

mvc-820f.jpg

mvc-823f.jpg

In a large mixing bowl or food processor, mix all of your filling ingredients.  If you are using a food processor, be sure to grate the mozarella cheese first and set aside in a large bowl.  Add about 1/3 of your mozarella cheese into the spinach and cheese mixture.  Reserve the rest for the topping.  As in all my recipes, I will generally show you how to do it with a Cuisinart but do assure you that I have done these things without one!  Feel free to dump these ingredients into a large mixing bowl and stir them up!

rumvc-824f.jpg

Spray "Pam" or other cooking spray in a large, shallow baking dish.  Spread a thin layer of your pasta sauce on the bottom of the dish.

rumvc-826f.jpg

When noodles are tender, drain, rinse and cut each one in half.  You will probably lose a few -- some may stick to the pan or each other.  These instructions had you cook 10 noodles when you really will need only 7 or 8.

rumvc-827f.jpg

Place about 1/4 C. of spinach and cheese filling on one end of one of your noodle halves.

rumvc-828f.jpg

Roll the filling up in the noodle.

rumvc-829f.jpg

Arrange the rollups in the baking dish.

rumvc-830f.jpg

If desired, top the rollups with sliced mushrooms.

mvc-831f.jpg

Drizzle sauce over the rollups.

mvc-832f.jpg

Sprinkle the remaining mozarella cheese on top and place the dish in the oven, uncovered for about 30 minutes.

rumvc-835f.jpg

When it is done, the cheese should be browned and bubbly.

Click below to get the printable version of this recipe using Adobe Reader.

click here to download file