Shrimp Stuffed Pasta Recipe
INGREDIENTS
- 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
DIRECTIONS
- 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