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Shrimp Stuffed Pasta Recipe

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Why I Love This Recipe

This recipe is from I haven't tried it yet but it looks great.

Ingredients You'll Need

8 uncooked lasagna noodles
1 teaspoon margarine
1/4 cup all-purpose flour
2 (12 ounce) cans evaporated skim milk
1 tablespoon grated lemon peel
1 teaspoon dried dill
1 1/2 tablespoons capers
1/2 cup egg substitute
1/4 teaspoon dried thyme
1 small onion, finely chopped
8 ounces shrimp coarsely chopped
1 (15 ounce) container nonfat ricotta cheese
1 cup frozen spinach
1/4 teaspoon paprika


Heat oven to 350 degrees.

Cook and drain noodles as directed on package. Cover noodles with cold water.

Melt margarine in a small saucepan over medium heat.

Combine flour and milk, mix or whisk until smooth and pour into the saucepan.

Cook over medium heat, stirring occasionally until mixture begins to thicken.

Stir in lemon peel, dill and capers and remove from heat.

Combine 1/2 cup of the sauce and the remaining ingredients except paprika and mix well.

Spread about 1/2-cup shrimp mixture on one end of one noodle.

Carefully roll noodle making sure filling stays within the roll.

Place seam side down in a baking dish sprayed with nonstick cooking spray.

Repeat with remaining noodles.

Pour remaining sauce over rolls and sprinkle with paprika.

Bake uncovered about 30 minutes or until heated through.

Makes 8 Servings

Serving Size: 1 filled pasta roll

Nutrients per serving:

Calories: 486

Total fat: 3 grams (5% of calories)

Saturated fat: trace

Cholesterol: 55 mg

Sodium: 305 mg

Carbohydrate: 81 grams (68% of calories)

Protein: 33 grams (28% of calories)

Dietary fiber: 3 grams

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