Pasta Ruffles with Tomato-Basil Sauce

Pasta Ruffles with Tomato-Basil Sauce

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From: EatingWell Magazine, March/April 1994

Spinach, ham and two kinds of cheese fill precooked lasagna noodles in this pretty dish. Make it a meal: Radicchio & Fennel Salad is a refreshing start to this pretty supper.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 5 ounces no-boil lasagna noodles, preferably whole-wheat
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 15-ounce can whole plum tomatoes, (with juice)
  • 2 tablespoons chopped fresh basil
  • Salt & freshly ground pepper, to taste
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • ½ cup plus 1 tablespoon freshly grated Parmesan cheese, divided
  • ½ cup part-skim ricotta cheese
  • 2 ounces lean ham, finely chopped
  • ¼ teaspoon freshly grated nutmeg


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  • Ready In

  1. Preheat oven to 400°F.
  2. Soak pasta in hot water for 10 minutes, stirring occasionally to prevent sticking.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to color, 3 to 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and basil; simmer, mashing the tomatoes with the back of a wooden spoon, until thickened, about 8 minutes. Season with salt and pepper and set aside.
  4. Stir together spinach, ½ cup Parmesan, ricotta, ham and nutmeg in a medium bowl. Season with salt and pepper. Drain the noodles and blot dry. Spread each noodle with about about 2 generous tablespoons of the spinach mixture. Beginning with the short side, roll up each noodle around the filling. Cut each roll crosswise into thirds (or sixths if using 7-by-7-inch noodles). Stand each piece on end and score an X about halfway through the roll.
  5. Spread ½ cup of the tomato sauce in the bottom of a shallow baking dish. Arrange the pasta rolls, scored ends up, on the sauce. Dab the remaining sauce over the pasta rolls, pressing lightly so that they open to form a ruffled top. Bake until heated through, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon Parmesan and serve.

Nutrition information

  • Per serving: 312 calories; 11 g fat(4 g sat); 8 g fiber; 39 g carbohydrates; 18 g protein; 134 mcg folate; 25 mg cholesterol; 6 g sugars; 8,610 IU vitamin A; 6 mg vitamin C; 297 mg calcium; 3 mg iron; 505 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin A (172% daily value), Folate (34% dv), Calcium (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetables, 1 lean meat, ½ medium-fat meat, ½ fat

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