Oct 14, 2007 2:35 pm US/Eastern
Rania's Recipes From Pittsburgh Today Live - 10/12
(KDKA)
This week, Rania Harris is celebrating Monday's holiday, Columbus Day, by whipping up two delicious Italian meals sure to please the palate.
Lasagna Roll Ups2 cups Classico Alfredo Sauce
Lasagna Roll Ups:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced ham, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 fresh lasagna noodles (uncooked noodles may be substituted)
2 cups Classico Tomato Basil Marinara Sauce
1 cup shredded mozzarella (about 4 ounces)
Heat the Classico Alfredo Sauce in a small saucepan and set aside.
Preheat the oven to 450 degrees.
Whisk the ricotta, spinach, 1 cup Parmesan, ham, egg, salt, and pepper in a medium bowl to blend.
Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. (If using uncooked lasagna noodles, bring a pot of lightly salted water to a boil. Boil the noodles until just tender but still firm to bite. Drain and proceed with recipe)
Butter a 13-by-9-by-2-inch glass baking dish. Pour the Classico Alfredo sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna roll ups seam side down, without touching, atop the Classico Alfredo sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of Classico Tomato Basil Marinara sauce over the lasagna roll ups. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining Classico Tomato Basil Marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Serves: 8
CannoliFilling:
1 1/2 cups whole-milk ricotta cheese - well drained
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1 1/2 cups coarsely chopped semi sweet chocolate
1/4 cup coarsely chopped pistachio nuts
1/2 cup candied fruit bits
Store bought cannoli shells
Chocolate sprinkles
Confectionery sugar
Directions:
Filling: in a bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to fill the cannoli shells.
Fill the shells using a pastry bag with a large plain tip. Dip the ends into the sprinkles and dust them with the powdered sugar. Serve at once.
Makes: 14 - 18
(© MMVII, CBS Broadcasting Inc. All Rights Reserved.)
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