Eliie Krieger
Preheat oven to 375. Cook noodles according to package directions. Drain well and spread them out on a sheet of foil or waxed paper. Heat oil in a large skillet over medium high heat. Add mushrooms and cook, stirring occasionally, until browned and all liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1-1/2 cups tomato sauce and simmer for 2 minutes.
In a medium bowl, combine ricotta, spinach, egg and remaining 1/4 teaspoon of salt and a few turns of fresh black pepper.
Spread one cup of remaining tomato sauce on bottom of 13x9 baking dish. Spread 2 tablespoons ricotta mixture and 2 tablespoons mushroom mixture onto a noodle. Roll noodle and stand it up or lay it down in dish. Repeat with remaining noodles. Spread the remaining 1-1/2'cups tomato sauce over rolls. Top with Parmesan cheese and mozzarella. Cover loosely with foil and bake 45 minutes. Uncover and bake for another 15 minutes.
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Serving Size: 1 Serving (8141g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3033 | ||
Calories from Fat: 858 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.3g | 127 % | |
Saturated Fat 48.2g | 241 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 483.2mg | 149 % | |
Sodium 39103mg | 1348 % | |
Potassium 26069.9mg | 686 % | |
Total Carbohydrate 424.5g | 125 % | |
Dietary Fiber 116.2g | 465 % | |
Sugars, other 308.2g | ||
Protein 204.2g | 292 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3033
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