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

  1. Prepare noodles according to package instructions. Let cool to room temperature. Preheat oven to 400°F (200°C).

  2. 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.

  3. 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.

  4. 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.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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