Pasta Roll-Ups with Turkey and Spinach

This recipe is slightly altered from page 84 of The Best of Clean Eating cookbook. It makes 8 servings.

 

 

 

 

Pasta Roll-Ups with Turkey and Spinach

1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 pound ground turkey breast
1 (28-ounce) can whole tomatoes in juice
1 teaspoon salt
8 sheets dried whole-wheat lasagna
1 (10-ounce) box frozen chopped spinach, thawed
1 (15-ounce) container nonfat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

 

In a large skillet, heat olive oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined

Spread 1 cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

 

Per serving – Calories: 234, Total Fat: 3g, Sat. Fat: 0g, Carbs: 27g, Fiber: 5g, Protein: 28g

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