Today in diabetic recipe we bring you this tasty pasta dish from Better Homes and Gardens. The aromatic basil gives the spinach filling in the pasta roll-ups a zippy flavor.
Ingredients
1 t. olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 14-1/2-oz. can tomatoes, cut up
2 T. tomato paste
1 ½ t. snipped fresh basil or ½ t. dried basil, crushed
¼ t. sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
¾ cup fat-free or reduced-fat ricotta cheese
2 oz. shredded part-skim mozzarella cheese (½ cup)
2 T. finely shredded Parmesan cheese
2 t. snipped fresh basil or ½ t. dried basil or Italian seasoning, crushed
1 slightly beaten egg white
Directions
1. For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
3. For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
4. Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through. Makes 4 servings.
Additional Information
Servings: 4 servings
Nutrition Facts: Calories 304, Total Fat 7g, Saturated Fat 3g, Monounsaturated Fat 2g, Cholesterol 22mg, Sodium 401mg, Carbohydrate 42g, Total Sugar 7g, Fiber 5g, Protein 18g
Diabetic Exchanges: Starch 2, Vegetables 2.5, Medium-fat Meat 1
{ 3 comments… read them below or add one }
Except for the lasagna noodles, this recipe sounds pretty good and fairly healthy. However, for insulin resistant folks, using the filling in a cabbage leaf would be a better alternative. I’ve made similar dishes with the leaves and they turn out to be attractive, tasty, and they don’t spike my blood sugar. I might give this a recipe a try with that modification and see how we like it.
Serving size note for a big eater (like me
: either roll these super fat or cook some filling out separately from the noodles… and maybe have a salad before. Otherwise as Denise notes, you’ll be almost up to 100g carbs before you’re full.
Actually, I suggest using Dreamfields Pasta when eating any Pasta dish. It is much lower than the normal pasta in carbohydrates. I like the cabbage leaf idea as well, much more healthier for you.