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SPINACH RICOTTA SWIRLS

THIS IS A SUPER DELICIOUS DISH WHICH MAKED A SPECTULAR PRESENTATION AT ANY DINNER TABLE. TO COMPLETE THIS MEAL, SERVE SOME BRUSHETTA AS AN APPETIZER ALONG WITH A NICE SALAD.





List of Ingredients



• 8 LASAGNA NODDLES
  
• OLIVE OIL OR VEGETABLE OIL SPRAY
  
• SAUCE:
  
• 1 TEASPOON OLIVE OIL
  
• 1/2 CUP FINELY CHOPPED ONION
  
• 2 LARGE CLOVES GARLIC MINCED
  
• 2 CUPS LOW SODIUM VEGETABLE OR CHICKEN BROTH
  
• 6 OUNCE CAN TOMATO PASTE, LOW SODIUM
  
• 1 TEASPOON DRIED ITALIAN HERB SEASONING, CRUMBLED
  
• SALT AND PEPPER TO TASTE
  
• FILLING:
  
• 2 ( 10 OUNCE) PACKAGES OF FROZEN CHOPPED SPINACH, THAWED
  
• 1 CUP F/F OR L/F RICOTTA CHEESE ( 8 OUNCES)
  
• 2 TABLESPOONS GRATED PARMESAN CHEESE
  
• 1/4 TEASPOON WHITE PEPPER
  






Instructions



1. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS, OMITTING SALT AND OIL. DRAIN AND SET ASIDE ON WAX PAPER
   
2. PREHEAT OVEN TO 350°. LIGHTLY SPRAY AN 8" SQUARE BAKING DISH WITH VEGETABLE SPRAY.
   
3. SAUCE INSTRUCTIONS:
   
4. HEAT OLIVE OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT. SAUTE ONION AND GARLIC UNTIL ONION IS TENDER, APPROXIMATELY 2 TO 3 MINUTES, STIRRING OCCASIONALLY.
   
5. STIR IN BROTH, TOMATO PASTE, ITALIAN HERBS, SALT AND PEPPER. SIMMER FOR 5 TO 10 MINUTES, OR UNTIL SLIGHTLY THICKENED, STIRRING OCCASIONALLY. REMOVE FROM HEAT AND SET ASIDE.
   
6. FILLING INSTRUCTIONS:
   
7. SQUEEZE THE MOISTURE OUT OF THE SPINACH AND PLACE IN A LARGE MIXING BOWL. ADD THE RICOTTA, PARMESAN CHEESE AND WHITE PEPPER STIRRING WELL TO BLEND.
   
8. SPREAD SCANT 1/2 TO 3/4 CUP OF FILLING DOWN THE LENGTH OF EACH NOODLE. ROLL EACH NOODLE AND PLACE STANDING UP ON CURLEY EDGES IN BAKING DISH. POUR SAUCE OVER NOODLES.
   
9. BAKE, COVERED FOR 25 TO 30 MINUTES, OR UNTIL THOROUGHLY HEATED. IF YOU LIKE, YOU CAN PLACE A SLICE OF MOZZARELLA CHEESE ON TOP OF EACH ROLL AND LET BAKE 5 MINUTES LONGER UNTIL CHEESE IS MELTED.
   






Final Comments


ENJOY!