Fire-Roasted Olive Pasta Pinwheels
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Grand Prize Winning recipe of the 2010 DeLallo Italian Recipe Contest. This recipe is an exciting twist on the traditional Italian classic: lasagna. This is deconstructed lasagna; the pasta sheets are used to make individual lasagna rolls perfect for serving at your next dinner party. Extra flavor is brought in with the use of our Olive Bruschetta. Recipe Courtesy of Amber Parsons, Parkersburg, West Virginia Ingredients:
Directions:Preheat the oven to 350˚F. Bring a large stock pot of water to a boil. In a saucepan over medium high heat, brown sausage, breaking up any large pieces. Pour in crushed fire-roasted tomatoes and dried basil. Stir to mix well until sauce is bubbly. Lower heat to simmer, stirring occasionally. Once water boils, add salt, then noodles. Prepare them according to the package directions. Combine ricotta, eggs, Romano and parsley in a small bowl. Stir until all ingredients are incorporated. In an 8 by 11-inch, 2 quart, rectangular baking dish, pour and cover the bottom of dish evenly with 2/3 prepared meat sauce. Spray a large working board surface with non stick cooking spray. (This will assist in preventing the noodles from sticking to the work board.) Lay out one lasagna noodle and evenly spread approximately 3 tablespoons of ricotta mixture. Top with 1 rounded tablespoon of olive bruschetta down the center, over the ricotta cheese. Starting with the short side, roll up the lasagna noodle into a pinwheel. With a sharp serrated knife, cut pinwheel in half. Place frilly side tops up. Continue process until baking dish is well packed with pinwheels (approximately 24 to 28 pinwheels). Bake for 40 minutes until cheese has browned and sauce is bubbly. Serves 8 to 10 |
