Pasta Roll-ups with Turkey and Spinach
- Number of Servings: 8
Ingredients
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
1. 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.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
3. 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.
4. 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.
5. 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:
Calories: 234
Total Fat: 3 g
Sat. Fat: 0 g
Carbs: 27 g
Fiber: 5 g
Sugars: 7 g
Protein: 28 g
Sodium: 508 mg
Cholesterol: 76 mg
Number of Servings: 8
Recipe submitted by SparkPeople user SHAPESHIFTER13.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
3. 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.
4. 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.
5. 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:
Calories: 234
Total Fat: 3 g
Sat. Fat: 0 g
Carbs: 27 g
Fiber: 5 g
Sugars: 7 g
Protein: 28 g
Sodium: 508 mg
Cholesterol: 76 mg
Number of Servings: 8
Recipe submitted by SparkPeople user SHAPESHIFTER13.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 8.9 g
- Cholesterol: 88.3 mg
- Sodium: 399.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.1 g
- Protein: 24.5 g
Member Reviews