To follow the current theme of pasta, I'll add another recipe that we ate this past week. It will also count as my Vegetarian recipe for this month's recipe exchange since I won't be able to attend due to Tithing Settlement. :) If anyone wants to make and take this recipe, please do. I got this recipe from the Kraft Foods magazine. It's very similar to a stuffed shells or manicotti recipe. Yummy!
Prep: 25 min, Total: 1 hour 15 min
Makes: 8 servings, 2 roll-ups each.
What you need:
1 egg, beaten
1 container Ricotta Cheese
2 cups Shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup grated Parmesan Cheese
Heat oven to 375 degrees. Mix first 5 ingredients until well blended.
Spread 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish.
Spread each noodle with 3 Tbsp cheese mixture; roll up.
Place, seam-sides down, in dish.
Top with remaining sauce and Parmesan; cover.
Bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
We added a side salad and it was dinner. I wish I would have had Heidi's bread stick recipe before I made this. :) It would have made another great side.
Make ahead tip: Assemble as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 minutes or until heated through, uncovering the last 10 minutes. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 minutes or until heated through, uncovering the last 10 minutes.