Guest guest Posted January 16, 2009 Report Share Posted January 16, 2009 Folks-- This is great for a potluck if most of your friends are chileheads--it's easy to make, and can be served at most any termperature. If your friends are chile- wimps, though, you can always tone it down and then BYO Tabasco. To those of you who might not have tried the combination of mild cheese, spinach and Indian-style seasonings with a tomato-based sauce , it may sound odd, but it's a staple of more than one Indian cuisine, and it's sure good. (They generally make their own spice mixtures for each dish, but this is for Westerners on busy days.) -Begin Recipe Export- QBook version 1.00.14 Title:: * *CURRIED SPINACH-CHEESE ROLLS Keywords: cheese, chiles, main dishes, potluck, Indian _Rolls_ 2 lb. ricotta or cottage cheese 2 c. (8 oz.) shredded Monterey Jack or Muenster cheese 1 1/2 cup fresh spinach, chopped fairly small 1/2 to 3/4 c. green onion (scallion) , sliced at least 4 serranos or 3 cayennes (ripe), seeded and minced 1 egg, slightly beaten 16 oz lasagna noodles 1 tsp. curry powder or garam masala, or to taste Lots of black pepper Salt to taste _Sauce:_ three 8-oz. cans tomato sauce 1 clove garlic 1/4 medium bell pepper Salt and pepper 1 Tbsp. vegetable oil (not olive!) Cook pasta according to package directions and drain. Lay flat on foil to cool. Heat oven to 350 F. Lightly oil or Pam a 13x9 " baking dish. In large bowl, mix remaining roll ingredients. Spread about 1/3 cup cheese mixture on each piece of pasta, to within 1 " of end, and roll up. Blenderize or process sauce ingredients together. Sauce need not be completely smooth. In baking dish, spread 2/3 cup sauce and place rolls, seam side down, in dish. Top with remaining sauce. Sprinkle with more grated jack cheese if desired and cover. Bake for 45 minutes, or until hot and bubbly. Serve at any temperature, with a green salad. Source: Loosely based on an Italian-style recipe I found online, posted without a sourcetag. -End Recipe Export- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2009 Report Share Posted January 17, 2009 yummy I will make tonight--with out the hot peppers:) Nice recipe thank you --- On Fri, 1/16/09, bluezinnia <bluezinnia wrote: bluezinnia <bluezinnia Recipe: Curried spinach-cheese rolls Friday, January 16, 2009, 3:05 PM Folks-- This is great for a potluck if most of your friends are chileheads-- it's easy to make, and can be served at most any termperature. If your friends are chile- wimps, though, you can always tone it down and then BYO Tabasco. To those of you who might not have tried the combination of mild cheese, spinach and Indian-style seasonings with a tomato-based sauce , it may sound odd, but it's a staple of more than one Indian cuisine, and it's sure good. (They generally make their own spice mixtures for each dish, but this is for Westerners on busy days.) -Begin Recipe Export- QBook version 1.00.14 Title:: * *CURRIED SPINACH-CHEESE ROLLS Keywords: cheese, chiles, main dishes, potluck, Indian _Rolls_ 2 lb. ricotta or cottage cheese 2 c. (8 oz.) shredded Monterey Jack or Muenster cheese 1 1/2 cup fresh spinach, chopped fairly small 1/2 to 3/4 c. green onion (scallion) , sliced at least 4 serranos or 3 cayennes (ripe), seeded and minced 1 egg, slightly beaten 16 oz lasagna noodles 1 tsp. curry powder or garam masala, or to taste Lots of black pepper Salt to taste _Sauce:_ three 8-oz. cans tomato sauce 1 clove garlic 1/4 medium bell pepper Salt and pepper 1 Tbsp. vegetable oil (not olive!) Cook pasta according to package directions and drain. Lay flat on foil to cool. Heat oven to 350 F. Lightly oil or Pam a 13x9 " baking dish. In large bowl, mix remaining roll ingredients. Spread about 1/3 cup cheese mixture on each piece of pasta, to within 1 " of end, and roll up. Blenderize or process sauce ingredients together. Sauce need not be completely smooth. In baking dish, spread 2/3 cup sauce and place rolls, seam side down, in dish. Top with remaining sauce. Sprinkle with more grated jack cheese if desired and cover. Bake for 45 minutes, or until hot and bubbly. Serve at any temperature, with a green salad. Source: Loosely based on an Italian-style recipe I found online, posted without a sourcetag. -End Recipe Export- Quote Link to comment Share on other sites More sharing options...
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