Prep 5 mins
Cook 35 mins
Okay it's not a great name, but I don't know what else to call it. Pasta tubes filled with ricotta, mozzarella, and veggies in tomato sauce. We made it two nights in a row. It's nothing special, but it's perfect for chilly New England evenings.
- 7 lasagna noodles, the long thin kind
- 29.58 ml butter
- 226.79 g mushroom, chopped
- 113.39 g spinach, chopped finely
- red pepper flakes
- 4.92 ml dried basil
- 4.92 ml dried parsley
- 4.92 ml paprika
- 226.79 g whole milk ricotta cheese
- 59.14 ml mozzarella cheese, shredded
- 396.89 g tomato sauce
- Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook for about 3/4 of the time package or 7 minutes. Drain and set aside to cool.
- Melt butter in a large frying-pan over medium heat. Add mushrooms and spinach and cook, stirring occasionally, until mushrooms are brown. Drain to remove excess water and put in mixing bowl. Add basil, parsley, paprika, ricotta, mozzarella and salt, pepper, and red pepper flakes to taste. Mix well.
- Lay a noodle flat on a cutting board and cut in half. Scoop some cheese and vegetable mixture along the edge on one end of noodle. Roll noodle up. Touch up ends by adding more mixture with piping bag or small spoon. Repeat with remaining noodles.
- Pour tomato sauce and 2 cups water into thick-bottomed soup pan with tight-fitting lid. Place stuffed noodles in a single layer in sauce. More than one batch may be necessary. Bring to a simmer and cook covered, stirring occasionally, until done, about 20 minutes.