Recipes

Cheese and Spinach Pasta Rolls

:20 min

:1 hr

Serves 4 to 6

2 tbsp Longo’s Extra Virgin Olive Oil

1 pkg (142g) Longo’s Baby Spinach, chopped coarsely

2 cloves garlic, minced

1 tub (450g) Longo’s Ricotta Cheese

1/2 cup shredded Longo’s Mozzarella Ball

1/3 cup grated Parmesan cheese

1 Longo’s Large Enriched Coop Egg

1/2 tsp salt

4 Longo’s Fresh Pasta Sheets

1 tub (350mL) Longo’s Alfredo Sauce

•Heat oil in large nonstick skillet and sauté spinach and garlic until wilted; scrape into large bowl. Add ricotta, mozzarella, Parmesan, egg and salt; stir well until combined.
•Cook pasta sheets in large pot of boiling salted water for about 5 minutes or until tender but firm. Remove with slotted spoon, run under cold water, lay in a single layer on clean tea towel and pat dry. Spread ricotta mixture evenly over pasta sheets, leaving 1/2 inch on one short end. Starting on opposite end, roll up jelly-roll style. Slice each roll into 5 pieces; set aside.
•Spread alfredo sauce into greased 11 x 7-inch baking dish and nestle pasta rolls into sauce. (MAKE AHEAD - Wrap in plastic wrap and refrigerate for up to 1 day.)
•Cover and bake in preheated 375°F oven for about 40 minutes or until bubbly and heated through.

Per serving (1/6th recipe): 490 calories