Pasta Rolls with Hearty Meat Sauce

Recipe from

Oxmoor House

Nutritional Information

Calories 463
Caloriesfromfat 20 %
Fat 10.1 g
Satfat 4.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.4 g
Carbohydrate 53.3 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 584 mg
Calcium 0.0 mg


3 lasagna noodles, uncooked
1 (10-ounce) package frozen chopped spinach, thawed
1 1/2 cups Hearty Meat Sauce
1/2 cup canned no-salt-added tomato sauce
1/2 cup 1% low-fat cottage cheese
1 tablespoon freshly grated Romano cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Vegetable cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese


Cook noodles according to package directions, omitting salt and fat; drain well. Cut noodles in half crosswise. Drain spinach; press between paper towels to remove excess moisture.

Combine Hearty Meat Sauce and tomato sauce in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

Combine cottage cheese, Romano cheese, oregano, and basil in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Transfer cheese mixture to a bowl; add spinach, stirring well.

Spread about 3 tablespoons spinach mixture on each lasagna noodle half, leaving a 1/4-inch border around the edge. Roll up each noodle, jellyroll fashion, beginning at narrow end.

Spoon meat sauce into a 1-quart casserole coated with cooking spray. Arrange rolls, seam side down, over sauce. Cover and bake at 350° for 25 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, 5 minutes or until cheese melts.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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