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Pasta Cream Cheese Broccoli Roll-Ups
uncooked lasagna noodles
package (8 ounces) cream cheese, softened
tablespoons chopped oil-packed sun-dried tomatoes
container (7 ounces) pesto
cup butter or margarine, softened
box (9 ounces) Frozen Broccoli Cuts, cooked, drained and cooled
jar (30 ounces) spaghetti sauce (about 3 cups)
cup pine nuts, toasted
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.
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.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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