Pasta Cream Cheese Broccoli Roll-Ups

 

6

uncooked lasagna noodles

1

package (8 ounces) cream cheese, softened

2

tablespoons chopped oil-packed sun-dried tomatoes

1

container (7 ounces) pesto

1/2

cup butter or margarine, softened

1

box (9 ounces) Green Giant® frozen broccoli cuts, cooked, drained and cooled

1

jar (30 ounces) spaghetti sauce (about 3 cups)

1/4

cup pine nuts, toasted

• 1 Cook and drain noodles as directed on package. Mix cream cheese and tomatoes. Mix pesto and margarine in medium bowl. Stir in broccoli. Spread about 3 tablespoons cream cheese mixture evenly over each lasagna noodle; spread about 1/3 cup broccoli mixture evenly over cream cheese mixture. Roll up noodles. Place seam-side-down in shallow container. Cover and refrigerated at least 4 hours but no longer than 24 hours or until firm. To serve, cut each roll in half forming two rounds.
• 2 Heat spaghetti sauce until hot in 1 1/2-quart saucepan. Place about 1/4 cup sauce onto small individual serving plates. Arrange 1 slice on sauce on each plate. Sprinkle with pine nuts.