Pesto Seafood Rosettes
- Prep time: 20 min
- Makes: 6 servings
- Cook time: 20-25 min
Nutritional Information
PER SERVING
Ingredients
- 6
- Catelli Regular or Bistro Spinach Lasagne Noodles
- 1 1/2 cup / 375 ml
- ricotta cheese
- 1/2 cup / 125 ml
- basil pesto
- 1 tbsp / 15 ml
- lemon juice (optional)
- 1/2 cup / 125 g
- Omega Plus liquid eggs, well shaken
- 1/4 tsp / 1 ml
- each salt and pepper
- 2 package / 454 g
- Clover Leaf Crab Crab Delectables, Flake Style (227g each)
- 1/2 cup / 125 ml
- tomato sauce
- 2 tbsp / 30 ml
- grated Parmesan cheese
- basil leaves (optional)
Directions
Prepare noodles according to package instructions. Let cool to room temperature. Preheat oven to 400°F (200°C).
In large bowl, mix together ricotta cheese with pesto. If using, add lemon juice. Stir in eggs, salt and pepper until smooth. Chop seafood into bite-size pieces; stir into mixture.
Spread tomato sauce in the bottom of a 13 x 9-in (3L) glass baking dish. Spread equal amounts of seafood mixture over each noodle. Roll each noodle, starting from the short end, into a cylinder. Arrange rolled noodles, frilled side up, on top of tomato sauce. Sprinkle evenly with Parmesan cheese.
Cover dish with foil; cook in oven for 20 minutes or until heated through. Spoon a little sauce onto serving plate, place rosettes on top of sauce; garnish with basil, if using.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.