| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pasta Pinwheels

1 package (10 ounces) frozen chopped spinach (thawed)
1 cup reduced-fat ricotta cheese
6 ounces Muenster cheese (1 1/2 cups shredded)
1 teaspoon Italian seasoning
8 lasagna noodles (cooked)
2 cup bottled marinara sauce

1. Drain spinach well and pat dry with paper towel; mix with cheeses and Italian seasoning.
2. Spread 1/4 cup cheese mixture on each noodle and roll up; place in baking pan and pour marinara sauce over.
3. Bake at 350° F, loosely covered, until hot throughout, about 30 minutes.

Makes 84 servings.

Calories Per Serving: 357
Protein: 20.5 g
Fat: 19.5 g
Carbohydrate: 25 g

Recipe provided courtesy of the American Dairy Association.