How to make it

  • Place noodles and enough water to cover in a 2-quart microwave-safe, ovenproof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. Drain off water and arrange noodles on a plate to cool. Dry casserole dish.
  • Meanwhile, heat oil in a large nonstick skillet. Add garlic and sauté until fragrant, 30 seconds. Add spinach and 1 tablespoon water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
  • In a medium bowl, combine 1 cup of the mozzarella, ricotta, ¼ cup of the Parmesan cheese, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
  • Spread 1 cup of the tomato sauce in bottom of casserole. Place ¼ cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.

Reviews & Comments 4

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  • debra47 8 years ago
    Definitely my type of recipe;I'm bookmarking right now!
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    " It was excellent "
    nadaism ate it and said...
    A great looking and tasty recipe for our cool Autumn evening.
    Cheerfully !!!!!5
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    " It was excellent "
    danadooley ate it and said...
    Sounds absolutely delicious and looks gorgeous. Thanks for sharing.
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  • cookinggood 10 years ago
    This looks great! Thanks.
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