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Spinach and Butternut Squash Ricotta Pasta Roll Ups

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Pasta time! Pasta roll ups in Italian are known as Pasta Ripiena, or translated to filled pasta. There are many stuffed pastas, like ravioli, tortellini, and manicotti. Pasta roll ups are an easy week night meal to prepare in under 30 minutes. Plus the varieties of filling are endless. You can fill your pasta with anything; unlike packaged pasta ripiena in the form of ravioli they are already filled, but pasta roll ups filling options are up to you.

  Since we are in the fall season and I am loving the abundance of squashes I am eating them weekly, but truthfully daily! The fun thing about pasta roll ups is that you can be really creative. Put in what you like and you can make an entire dish of different flavors if you can't decide! You know I am all about freezer friendly and friendly to prepare meals as well. This dish of pasta rolls up are a great meal prep recipe and wonderful to freeze and have on hand for any of those days you don't want to cook or order out. My suggestion is if you are making this recipe and freezing it, make sure to add some more marinara sauce and cheese when you reheat it. Enjoy this meal and all the leftovers it will produce!

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Recipe

An easy week night meal and it makes for great leftovers for lunch the next day! if you are taking the time to cook make some extra to have a delicious lunch ready to go for you the following day!

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Yields 4 servings

Time 20-30 minutes

Ingredients

8-10 Whole Wheat Lasagna Sheets - Barilla

2 cups Roasted Butternut Squash - cut into cubes

2 cups Cooked Spinach 

        1/4 teaspoon Ground Nutmeg 

1- 1.5 cups Whole Milk Ricotta Cheese 

1 cup Marinara Sauce 

Fresh Mozzarella - cut into slices 

Fresh Basil 

Directions:

1. Bring a large pot of water to a boil. Salt heavily and cook the whole wheat pasta as directed on the box. Roughly 7-8 minutes for it be al dente. 

2. To roast the butternut squash, peel and cut the butternut squash into small cubes. Toss with some olive oil, salt, and pepper. Roast on foil or parchment paper lined baking sheet for 30-35 minutes at 375 degrees. I recommend doing this a day before. 

3. Meanwhile prepare the filing. 

4. In a saute pan cook the spinach. It will be roughly 1 -2 large bags of spinach. Remember spinach wilts so if you have a little extra you can put the cooked spinach with the marinara sauce on the bottom of the pan. No waste with this recipe! Once the spinach is cooked place it in a bowl with salt, pepper, and nutmeg. Add the diced roasted butternut squash and half the ricotta. With a spatula mix together. Check the seasoning and adjust to your liking. 

5. Once the pasta is al dente drain it. 

6. Preheat the oven to 350 degrees. Layer a baking dish with marinara sauce and if you have left over spinach add it to the bottom as well. To assemble the pasta roll up take a whole wheat lasagna pasta sheet and dollop 2 tablespoons of filling on the piece closest to you and gently spread some on the pasta. Take the edge and roll away from you. Place the edge of the rolled side down on the marinara and keep repeating. Top each pasta roll up with an extra dollop of fresh ricotta and a slice of fresh mozzarella. Bake in the oven for 10-12 minutes and then broil for 2-3 minutes for the cheese to turn golden brown. 

7. Garnish the dish with fresh basil and serve! 

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