Dinner

Ricotta Rolatini is for Dinner.

Ricotta Rolatini takes 10 minutes to prepare.

Ricotta Rolatini takes 20 minutes to cook.

Ricotta Rolatini makes 6 servings.

The ingredients for Ricotta Rolatini are:

6 Lasagna noodles cooked to Al-dente
2 cups Part Skim Milk Ricotta Cheese
Dried Parsley Flakes
Tomato Sauce (Homemade or Store bought)

Here is how you make Ricotta Rolatini:

Bring water to boil in a large pot with a small amount of oil and salt. Add pasta and cook till pasta is Al-dente. Remove pasta carefully to avoid tearing and place on a sheet of waxed paper. Mix Ricotta Cheese with dried parsley flakes. Put 2 Tbsp. of Part Skim Milk Ricotta Cheese onto the Lasagna Noodle and roll the Lasagna Noodle around the cheese. Serve with tomato sauce spooned over pasta and garnish with a sprague of parsley.Servings = 6 or 3 depending upon you appetite.This recipe can be doubled and can be frozen for use as future meals. Number of Servings: 6Recipe submitted by SparkPeople user MEROBACK.

The nutritional information for Ricotta Rolatini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 113.2

• Total Fat: 6.5 g
• Cholesterol: 25.4 mg
• Sodium: 102.5 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 0.0 g
• Protein: 9.3 g

Ricotta Rolatini is Italian cuisine.

The dietary needs meet for Ricotta Rolatini is Vegetarian