Points+: 6
Servings: 9
* 9 lasagna noodles, cooked
* 10 oz frozen chopped spinach, thawed and completely drained
* 15 oz fat free ricotta cheese (I like Polly-o)
* 1/2 cup grated Parmesan cheese
* 1 egg
* salt and fresh pepper
* 32 oz tomato sauce
* 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, January 10, 2011
Monday, November 17, 2008
Week 3 - Penne with Vodka Sauce
POINTS® Value: 7
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Ingredients
* 1 tbsp unsalted butter
* 2 medium shallot(s), minced (about 1/2 cup)
* 2 medium garlic clove(s), minced
* 2 tbsp parsley, fresh, minced
* 1/2 small sea salt, or other coarse salt
* 1/4 tsp black pepper, freshly ground
* 3 tbsp canned tomato paste
* 2 oz vodka
* 1/8 tsp table salt, or to taste (for cooking pasta)
* 12 oz uncooked penne
* 1/2 cup(s) heavy whipping cream
* 20 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions
* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
* Serve immediately when the sauce is at its creamiest. If you prefer a looser sauce, add some pasta-cooking water to the sauce.
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Ingredients
* 1 tbsp unsalted butter
* 2 medium shallot(s), minced (about 1/2 cup)
* 2 medium garlic clove(s), minced
* 2 tbsp parsley, fresh, minced
* 1/2 small sea salt, or other coarse salt
* 1/4 tsp black pepper, freshly ground
* 3 tbsp canned tomato paste
* 2 oz vodka
* 1/8 tsp table salt, or to taste (for cooking pasta)
* 12 oz uncooked penne
* 1/2 cup(s) heavy whipping cream
* 20 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions
* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
* Serve immediately when the sauce is at its creamiest. If you prefer a looser sauce, add some pasta-cooking water to the sauce.
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