I made these for dinner tonight, and I wanted to share! They are so easy, and they are just screaming to be frozen and cooked later! I make manicotti using the roll up method. It's so easy and it saves my sanity. Whenever I find a recipe that asks me to stuff wet, soft pasta, I move on.
You can find the original recipe here: Spinach Lasagna Rolls - The Skinny Taste
Filling:
2 (10 oz) boxes of frozen spinach, thawed and run through the salad spinner
2 eggs, beaten
32 oz of Ricotta
1 cup of grated Parmesan cheese
salt and pepper to taste
Boil a box of lasagna noodles - there are 18 in a box.
Take 1/3 cup of filling and spread it over the noodles, leaving about 1.5 inches at the end uncovered. Roll the noodles up starting at the covered end. Place 9 of the noodles seam down in a 9X13 baking dish. Place the other 9 on a cookie sheet covered in parchment paper - place them in the freezer, then bag them up for another time.
It makes me happy when food looks pretty. I don't really focus on looks with what I cook, so it doesn't look pretty often, but when it does it makes me happy. Aesthetics are important sometimes.
I LOVE vodka sauce. I basically love anything containing heavy cream, which sort of defeats the purpose of making a healthy meal, but I try to rationalize it by saying that if I put a 1/2 cup of heavy cream into a dish, each serving doesn't really have all that much in it, so it's not that bad. Right? :)
Making vodka sauce is super easy.
Take a quart of whatever sauce you like, simmer it with a cup of vodka. If you need to, blitz it with an immersion blender to make it smooth. Take it off of the heat, add a half cup of heavy cream and a half cup of grated Parmesan. That's it! I used some of the chunky basil tomato sauce I canned a month ago. You can't ever have enough basil.
Pour the sauce over the rolls, cover with foil, and bake at 350F for about a half an hour. Enjoy!
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