These take a little bit longer to make than I usually like during the week. So I make them on the weekend. Luckily we only eat about 2 each at a meal, and the rest freeze just beautifully for lunches during the week.
Did I mention how delish they are? I should really emphasize that part. Because they are.
Start with a box of lasagna noodles.
Boil 12 noodles in salted water for 8 minutes.
After exactly 8 minutes, drain the noodles and toss with a few tablespoons of olive oil to keep them from sticking together.
I’m not a big fan of frozen veggies, but I always have a box of frozen spinach in the freezer just for meals like this.
I thaw it and squeeze out as much water as I possibly can.
OK, here’s the filling:
- 1 10 Oz Package of Chopped Frozen Spinach
- 1 1/2 Cups Shredded Chicken Breast
- 1/2 Cup Grated Mozzarella (Half a Bag)
- 8 Oz Ricotta Cheese
- 1/3 Cup Grated Parmesan
- 2 Eggs
- Cracked Pepper
Mix everything well…..(No salt, BTW…..the cheese is plenty salty enough)
Don’t forget a few crushed cloves of garlic….as much as you like. 3 big cloves for these big boys.
By now the noodles have cooled enough to handle.
With a sharp knife, slice each one in half.
Roll the filling into “egg-shaped” balls……
…and lay them out on the edge of each halved noodle.
Roll the noodle from the bottom tightly, and line the rolled noodles, seam side down, in the Pyrex baking dish with half a jar of pasta sauce in it already.
I get 14 fully stuffed rolls. (I know, that’s leaving me extra cooked noodles……I always make a few more than I need just in case some tear)
Pour the other half of the jarred pasta sauce over the top of the rolls and bake at 350 for about 20 minutes.
After the 20 minutes, I sprinkle on the remainder of the 8 ounce bag of mozzarella cheese and pop them back in the oven for another 5 minutes.
‘Till they looks like this….
This is one of the dishes that we usually have all the mix-ins for already.
Easy…and OOhhhh Sooo delicious.
Don’t believe me?
Give them a try sometime.