Ingredients Soy Italiano Spinach Pasta Rolls with Soy Protein Marinara
1 cup Textured Soy Protein (TSP), rehydrated according to package directions
2 plum or Roma tomatoes, seeded, diced
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 tablespoon olive oil
2 cloves garlic, minced
24 ounces Italian tomato sauce
4 lasagna noodles, prepared according to package directions
2 eggs, beaten
16 ounces Tofutti Better Ricotta Cheese1 - 8 ounce package Tofutti Mozzarella Cheese slices, separated, chopped into small pieces
3 cups fresh baby spinach, washed, coarsely chopped
¼ teaspoon salt
¼ teaspoon fresh ground pepper
¼ teaspoon ground nutmeg
Soy Protein Marinara In a medium saucepan over medium heat, add TSP, tomatoes, parsley and basil. Cook 3-4 minutes. Add olive oil and garlic. Simmer 3 minutes. Add tomato sauce, heat thoroughly. Set aside.
Soy Cheese Mixture In a large bowl, add all remaining ingredients, mix together. Divide cheese mixture equally over each noodle; carefully roll up. Pour 1 cup sauce into an ungreased 8 x 11 baking dish. Place roll-ups over sauce. Top with remaining sauce. Bake, uncovered, at 375 F for 20 to 25 minutes or until heated through. Serve immediately.
Notes Yield: 4 Servings
By Suellen L Calhoun, Des Moines, IA 50313
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