Pesto Seafood Rosettes

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.