ROLLATINI PASTA RECIPES

Steps:

• Preheat oven to 350°F.
• Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350°F).
• Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
• Combine the rest of the lasagna roll ingredients until combined in a large bowl.
• Lay out a noodle on a clean, dry surface.
• Place a layer of cheese mixture down the noodle, making sure not to over stuff.
• Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
• Set to the side.
• Sauce: In a saute pan, heat olive oil over medium low heat.
• Squeeze out roasted garlic paste and let it cook for about 1 minute.
• Add butter.
• Once melted, mix in flour, making a roux, cooking for about 1 minute.
• Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
• Add in heavy cream, letting it absorb the flavors for about a minute.
• Then add the cheese, stirring until melted.
• Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
• Season with salt and pepper and add parsley.
• Let simmer for about 5 minutes.
• Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
• Serve and enjoy!

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.