Pasta Cream Cheese Broccoli Roll-Ups

For an impressive start to your next entertaining meal, here's a recipe which combines some favorite pasta-loving ingredients into a visually stunning result. A few fresh basil leaves is all you'll need for garnish.

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Prep Time 25 min
Total Time 4 hr 25 min
Servings 12

Ingredients

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

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Directions

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.