Spinach Pasta Spirals with Pepper Sauce
- 1 Tbsp. salt
- 2 Tbsp. cooking oil
- 8-10 sheets flat lasagna noodles
- 14-oz. frozen leaf spinach
- 2 Tbsp. butter, plus extra for baking dish
- 8-oz. fresh goat cheese
- 1 cup ricotta cheese
- salt & pepper to taste
- 2 eggs
Fill a large wide open pan with water, to bring to a boil and add salt and cooking oil. Add the pasta and simmer until barely tender. Lift pasta out of pan and place in bowl of cold water. Then drain and spread them out between sheets of paper towel.
Cook spinach per package directions. Drain well and squeeze dry. Chop finely. Heat butter in frying pan, add spinach and cook, stirring constantly until all the moisture has evaporated. Remove from heat and cool. Crumble goat cheese and stir in ricotta cheese along with salt and pepper to taste. Lightly beat eggs and add them to the spinach mixture, stir well. Butter the baking dish. Spread 3-4 Tbsp. of spinach filling on each pasta rectangle, leaving 1/4″ border. Roll from short end into cylinders and arrange them in the buttered dish.
Melt 1/4 cup butter and mix with 1/4 cup heavy cream. Pour over rolls. Preheat oven to 375F. Cover baking dish with foil and bake until heated through, about 30 minutes.
- 2 Tbsp. olive oil
- 3 large red bell peppers, roasted, peeled and chopped
- 6 large tomatoes, peeled, seeded and chopped
- 2 Tbsp. onion, chopped
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
While the rolls are baking, make the sauce. Heat the olive oil in a large frying pan. Add peppers, tomatoes, onion, garlic and basil. Cook over medium heat, stirring occasionally until thickened. Puree sauce in a blender until almost smooth. Season the sauce to taste with salt and pepper. To serve, cut each roll into 1 inch slices, discarding the ends. Spoon sauce onto serving platter and arrange spirals on top. Garnish with fresh basil.