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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Pinwheels Recipe

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This recipe for Pasta Pinwheels is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 26 oz. jar spaghetti sauce
1 20 oz. pkg. frozen chopped spinach, thawed, well drained
1 C ricotta cheese
4 oz. or 1 C shredded mozzarella cheese
1/4 C grated parmesan cheese
1 egg, beaten
6 ozs. lasagna noodles, cooked, drained.

Directions:
Directions:
Pour half of sauce into 10" X 6" greased baking dish.
Combine spinach, ricotta, 3/4 cup mozzarella, parmesan and egg; mix well.
Spread each noodle with scant 1/2 cup mixture.
Roll up. Cut in half crosswise
Place rolls, cut side down in dish.
Top with remaining sauce; cover with alum. foil.
Bake at 350 degrees for 50 minutes.
Sprinkle with remaining mozzarella and additional parmesan to taste.

Number Of Servings:
Number Of Servings:
Makes 12 pinwheels

 

 

 

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