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CHEESE AND SPINACH
PASTA ROLL-UPS

Serves 4

Yoka Canrinus, a student at
the University of Toronto, loves
cooking, "I've been a vegetarian
for a couple of years, and I find
it challenging to think of exciting
meal ideas. I made u p this recipe
because I've always enjoyed cannelloni
and manicotti but found
them time-consuming to prepare.
This is just as tasty." Using fresh
pasta makes this double fast. Or
you can use oven-ready lasagna--just
soften the noodles in boiling
water for 2 minutes before filling
and rolling them.

2 Tbs. olive oil
1 medium to large sweet
  onion, diced
2 cloves garlic, chopped
1 10-oz, pkg. frozen
  chopped spinach, thawed
  and squeezed dry
1 cup nonfat ricotta cheese
1 cup nonfat cottage cheese
Salt and freshly ground
  black pepper to taste
4 sheets fresh pasta,
  8 1/2 x 5 3/4 inches
1 cup tomato sauce
1 cup grated part-skim
  mozzarella cheese

1. Preheat oven in 375F.
Spray 9x13 baking pan with
nonstick cooking spray.

2. Heat olive oil in large
skillet over medium heat, and
saute onion and garlic about
10 minutes, or until golden
and fragrant.

3. Meanwhile, combine
spinach, ricotta and cottage
cheese, stirring well. Mix in
salt, pepper and onion-garlic
mixture.

4. Put 1 sheet pasta on work
surface, and spoon about
1 1/2 cups spinach mixture down
one long side of sheet. Roll
tip, and place into baking
pan. Repeat until ingredients
are used up. Pour tomato
sauce over top of pasta, and
sprinkle evenly with mozzarella
cheese. Cover tightly with
aluminum foil.

5. Bake 20 to 25 minutes,
or until cheese is malted and
bubbly. Let stand 5 minutes
before serving.

PER SERVING 320 CAL., 23G PROT;
12G TOTAL FAT 14G SAT. FAT); 28G
CARB, 30MG CHOL; 750MG SOD;
4G FIBER; 9G SUGARS

COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning