Thursday, December 18, 2008

Pasta Roll-Ups with Turkey and Spinach

Here is yet another recipe from my Clean Eating magazine. I am on a roll. Jeff said it needed more salt, but other than that he gave it a thumbs up. I wasn't real crazy about the sauce, but all in all a good dinner.

Pasta Roll Ups with Turkey and Spinach

Serves 8
4pts per serving

1 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb ground turkey breast
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container non-fat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.

Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly

NUTRIENTS PER SERVING: 234 Calories, 3g Total Fat, 5g fiber, 7g Sugar, 28g Protein, 508mg, Sodium

1 comment:

Ashley said...

This one sounds really yummy!

I used to make a similiar roll-up with proscuitto and spinch inside. I would also make a bechamel sauce for the bottom of the lasagna pan.

I've stopped making this though because of the high WW point value, but I like the spin of this recipe (and it's WW friendly!)