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Spinach and Ricotta Pasta Rolls
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Description
Spinach, ricotta, mozzarella and parmesan fill the rolled up lasagna noodles, and a bechamel sauce tops the rolls before baking. As a finishing touch, a simple olive oil, onion, diced tomato and fresh basil sauce simmers while the pasta bakes. Delicious!
Ingredients
- ROLL-UP INGREDIENTS:
- 10 whole Lasagna Noodles
- 2 cups Shredded Mozzarella Cheese
- ¾ cups Parmesan Cheese, Divided
- 15 ounces, weight Ricotta
- 1 box Chopped Spinach
- _____
- BECHAMEL SAUCE INGREDIENTS:
- 6 Tablespoons Butter
- ⅔ cups Flour
- ¼ teaspoons Nutmeg
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 4 cups Milk
- _____
- FOR THE TOPPING:
- ¼ cups Diced Onion
- 1 can Petite Diced Tomatoes
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chopped Fresh Basil
Preparation
Cook noodles al dente.
Mix mozzarella, 1/2 cup parmesan, ricotta, and drained spinach together. Lay out noodles and spread filling on noodles. Roll up and place in a 9 x 13 pan. Repeat until all 10 noodles are filled.
In a saucepan, melt butter. Add flour, nutmeg, salt, and pepper. Stir for 3 minutes, add one cup of milk at a time, until thickened. Continue to add milk until all 4 cups are in the bechamel sauce.
Pour bechamel over pasta rolls. Top with remaining 1/4 cup parmesan and bake at 350F for 40 minutes.
In a skillet, saute onions in olive oil. Add tomatoes and basil. Top pasta rolls with tomato sauce and serve. This is a rich and comforting dish. Enjoy!
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awendybird aka Amber C on 10.13.2009
These are absolutely delicious!! I added a minced clove of garlic to the butter before adding the flour, spices and milk. Gave it a nice amount of garlic. Even the kids liked this one and had seconds!