Quality Egg Recipes
Italian Eggs and Spinach
(Makes 6 Servings)
- 6 lasagne noodles
- 1 package (10 oz.) frozen chopped spinach,
thawed, drained and pressed
- 1/2 cup (4 oz.)
part-skim ricotta cheese
- 1/2 cup (2 oz.) low-moisture
part-skim shredded mozzarella cheese
- 4 hard-cooked eggs,
chopped
- 3 eggs, beaten
- 1/2 cup chopped green onions with tops
- 1-1/2
teaspoons Italian seasoning, crushed
- 1 jar (14 oz.) spaghetti
sauce
- Grated Parmesan
cheese, optional
Cook noodles according to package directions.
Drain well. Set aside. In medium bowl, stir together remaining
ingredients except spaghetti sauce and Parmesan cheese until
well combined. Spread half of the spaghetti sauce over
bottom
of greased 11 x 7 x 1-1/2-inch baking dish. Spread a scant
2/3 cup of the spinach mixture over 1 of the cooked noodle
strips.
Starting at short end, roll up strip. Place roll, seam-side
down, in baking dish. Repeat with remaining noodles and spinach
mixture. Spoon remaining sauce over rolls. Cover tightly
with aluminum
foil. Bake in preheated 350°F oven 20 minutes. Remove
foil. Continue baking until heated throughout, about 15 to
20 minutes. Sprinkle with Parmesan cheese, if desired. |
