Sometimes, in the summer, it seems like Italian food and/or hot pasta is too much. This recipe offers the best of pasta dishes with a lighter touch for hot, summer days and nights. The quick time in the oven keeps your kitchen from heating up so much.
Spinach Lasagna Rolls
Total time: 55 Min.
Prep time: 25 Min.
Cook time: 30 Min.
Everything you love about lasagna: pasta, spinach and sauce, plus three kinds of cheesiness, all rolled up into one perfect bundle of gooey goodness.
What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
6 lasagna noodles, cooked
2 cups OLIVO by CLASSICO Traditional Pasta Sauce
Let’s Make It
1 – Heat oven to 375ºF.
2 – Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until blended; spread onto noodles. Roll up tightly.
3 – Place, seam sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.
4 – Bake 30 min. or until heated through.
Tip 1 – Make Ahead: Assemble as directed and cover with foil. Refrigerate up to 24 hours. When ready to serve, bake in 375ºF-oven 40 min. or until heated through.
Tip 2 – Variation: Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Tip 3 – Special Extra: Stir chopped fresh basil and/or sliced mushrooms into sauce before using as directed.
Tip 4 – Make and Freeze: Assemble as directed and cover tightly with foil. Freeze up to one month. Thaw completely in refrigerator overnight. Uncover and bake in 375ºF-oven 40 min. or until heated through.
Want all the details? CLICK HERE and head over the My Food and Family site. Luckily, Zoe Parker Tate discovered this recipe and passed it on. She fixes it when she wants a quiet, romantic dinner with Tucker. She adds a tossed salad, hot bread sticks, wine and candlelight. “It’s easy-peasy to whip up. Shhh. Don’t tell Tuck that. He thinks I’ve been slavin’ away all afternoon in the kitchen. If y’all haven’t read about how Tuck and I got together, you need to grab our book, BILLIONAIRE COUNTRY. Miz Silver will explain it to y’all.” Getting the book is as easy-peasy as the recipe. You can click on the book cover or the title and head over to Harlequin’s site. Don’t want to by from HQN? That’s easy-peasy too. There’s a place to click or all the other retail sites where you can grab a copy.
What about y’all? Do you like pasta in the summer?