Pasta Roll Ups Ricotta Feta Cheese Recipes

CHEESE LOVERS PASTA ROLL-UPS

Steps:

• Heat oven to 375 degrees.
• Mix first 5 ingredients.
• Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish.
• Spread each noodle with 3 tablespoons of cheese mixture.
• roll up.
• Place seam side down, in dish.
• Top with remaining sauce and.
• cheese
• cover.
• bake 40 to 50 min or.
• until heated through, uncovering the last 10 minutes.

LASAGNA ROLL UPS II

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

PASTA ROLL-UPS (RICOTTA & FETA CHEESE)

Steps:

• Cook Lasagne noodles according to the instructions, drain, separate and lay them out on a cutting board or countertop.
• In a skillet saute the onions& Leeks in the tbsp of oil until onions are transparent, remove from heat, allow to cool.
• Mix the Feta& Ricotta cheese with the beaten egg, add onions& leeks (make sure they have cooled befor adding).
• Pour 1/3 of the pasta sauce into the bottom of a 9 x 13" baking dish.
• Divide the cheese/onion mixture evenly between the noodles.
• Spread the mixture to cover each noodle and roll up the noodle.
• Place rolled noodles seam side down in the baking dish.
• Top the rolled noodles with the remaining sauce and bake in a 350 Oven for 30 minutes.
• Sprinkle some feta cheese on top before serving (Optional).

SPINACH AND RICOTTA CHEESE ROLL-UPS

Steps:

• Set oven to 375 degrees.
• Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
• Mix the spinach with the melted butter; set aside.
• In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
• Mix the spinach in the ricotta mixture, mix well to combine.
• Spread the mixture onto a cooked lasagna noodle; roll up.
• Repeat with the remaining noodles.
• Lay the rolled noodles into a prepared greased baking dish, seam-side down.
• Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
• Sprinkle with Parmesan chees (any amount desired).
• Bake for 30 minutes.
• *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.

LIGHTER SIMPLE LASAGNA ROLL UPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
• Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
• Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
• Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
• Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

CHEESE LOVER'S PASTA ROLL-UPS RECIPE - (4.4/5)

Steps:

• Heat oven to 375. Mix first 5 ingredients until well blended. Spread 1/2 cup pasta sauce onto bottom on 13x9 baking dish. Spread each noodle with 3 T cheese mixture; roll up. Place, sean-sides down, in dish. Top with remaining sauce and parmesan; cover. Bake 40-50 minutes or until heated through, uncovering the last 10 minutes.

FOUR CHEESE PASTA ROLL UPS

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky.
• Alternatively, those who are fortunate enough to own a Kitchenaid mixer, beat the olive oil, 2 eggs, 2 tablespoons of the water, and salt in the bowl of the mixer. Add 1 cup of the flour, and using the paddle attachment, mix at a speed of 2 or 3, and add the remaining flour to the egg mixture, a little at a time.
• When the mixture looks like its all crumbly, turn the machine off, then put in the dough hook attachment. Knead the dough on speed 2, and add enough of the remaining water, until it forms a smooth ball, for 3-5 minutes. (you may need to use more or less water, depending on the consistency of the dough) Dough should not be sticky. If it is, add a little flour.
• Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour.
• While the dough is resting, prepare the cheese filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, garlic, white pepper and parsley and mix well. Set the filling aside.
• Assembly:.
• Bring a large pot of salted water to a boil.
• Roll out the pasta dough into thin sheets no thicker than a nickel. (On the kitchenaid roller, it's size 4).
• Cut the pasta into sheets 13" long, and about 5" wide (as wide as the pasta comes out of the pasta roller).
• Gently place the pasta into the boiling water, and cook until just firm, about 3-4 minutes. Fresh pasta takes less time to cook, it will float to the surface when cooked. Stir once while it's cooking.
• Strain and rinse to cool the pasta.
• Divide the cheese mixture evenly according to the number of sheets of pasta, about 1/3 cup.
• Working with one sheet at a time, lay the sheet of pasta with the longest side facing you, spread one portion of the cheese mixture over the pasta, leaving a 1-2 inch space at the far end, for rolling. Roll up the pasta and cheese, lengthwise, so that the roll will be about 13" long.
• Place 1 cup of the marinara sauce, and 1/2 cup of water in the bottom of a 9x13 baking dish.
• Place the completed pasta rolls seam side down, on top of the marinara sauce, in one layer. (unused sauce can be used when serving the pasta rolls).
• Top with enough sauce to cover the rolls. Bake, covered, at 350 for 45 - 60 minutes.
• Pesto Alfredo Cream Sauce:.
• Heat 2 teaspoons of olive oil in a skillet over medium heat.
• Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to med-high, and bring the sauce just barely to a boil. Reduce the heat and simmer for 5 minutes.
• Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Cut the rolls into serving sized pieces.
• Place 1 or 2 rolls on a plate, drizzle with the Pesto Alfredo Cream sauce. Garnish with some fresh chopped herbs if desired.