Sunday, June 27, 2010

Bulk Cooking Pasta Recipe

I usually have a bulk pasta cooking session once a month. This is a really easy and nice looking pasta dish. I usually make 4 recipes and freeze to finish cooking later.

Cheese Lover’s Pasta Roll-ups

1 egg beaten
1 container (16ounces) ricotta cheese
2 cups shredded Italian 3-cheese blend
4 green onions, chopped
1 tbsp dry Italian seasoning
1 jar (26-ounces) spaghetti sauce, divided
16 lasagna noodles, cooked
¼ cup grated parmesan cheese

Heat oven to 350 degrees. Mix first 5 ingredients until well blended. Spread ½ cup spaghetti sauce on bottom of 9”x13” pan. Spread each noodle with 3 tbsp cheese mixture. Roll up. Place, seam-sides down, in dish. Top with remaining sauce and parmesan. Cover. Bake 40 to 50 minutes or until heated through. Uncover the last 10 minutes to brown the top.

You can freeze this for up to one month. To serve; thaw out overnight in refrigerator. Bake, covered, 1 hour. Uncover last 10 minutes to lightly brown the top.

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