Pasta Ruffles with Tomato-Basil Sauce
From EatingWell: 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.
- 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
- 1/2 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
- 1/2 cup part-skim ricotta cheese
- 2 ounces lean ham, finely chopped
- 1/4 teaspoon freshly grated nutmeg
- Preheat oven to 400°F.
- Soak pasta in hot water for 10 minutes, stirring occasionally to prevent sticking.
- 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.
- Stir together spinach, 1/2 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.
- Spread 1/2 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.
Per serving: 318 calories; 11 g fat (4 g sat, 5 g mono); 25 mg cholesterol; 39 g carbohydrates; 20 g protein; 8 g fiber; 482 mg sodium; 495 mg potassium.
Nutrition Bonus: Vitamin A (171% daily value), Vitamin C 35(% dv), Folate (30% dv), Calcium (35% dv), Iron (18% dv), Magnesium (29% dv), Selenium (58% dv), Selenium (58% dv), Zinc (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 1 1/2 starch, 2 vegetables, 1 lean meat, 1/2 medium-fat meat, 1/2 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Entertaining, casual
- Ease of Preparation
- Total Time
- 1 hour or less
- March/April 1994
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)