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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Spinach-Stuffed Pinwheels |
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Serves: 2 Print this RecipePrep: 25 min Bake: 20 min Lasagna noodles are available with ruffled or straight edges. If you use the ruffled-edge ones, your pinwheels will look like pretty flowers! 2 uncooked lasagna noodles 1 package (10-ounce) frozen chopped spinach 1/2 cup small curd creamed cottage cheese 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1/4 teaspoon garlic powder 1 tablespoon butter or margarine 1 tablespoon flour 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup milk 1/2 cup shredded Swiss cheese (2 ounces) 1/2 cup shredded mozzarella cheese (2 ounces) Grated Parmesan cheese, if desired 1. Cook noodles as directed on package; drain. Rinse in cold water; drain. Cut noodles lengthwise into halves. 2. While noodles are cooking, cook spinach as directed on package; drain thoroughly. Press spinach between several layers of paper towels to squeeze out excess liquid. Mix spinach, cottage cheese, oregano and garlic powder. 3. Heat oven to 350°. Grease 2 individual gratin dishes or oval 16-ounce casseroles. 4. Heat butter in 1 1/2-quart saucepan over medium heat until melted. Stir in flour, salt and nutmeg. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in Swiss and mozzarella cheeses until melted. 5. Loosely roll up each noodle strip. Arrange 2 noodle rolls, cut side down, in each dish. Spread each noodle roll gently apart, using fingers, until 2 1/2 inches in diameter, making space in center for spinach filling. Spoon spinach filling into noodle rolls. Pour cheese sauce over noodle rolls. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake about 20 minutes or until hot and bubbly. 1 Serving: Calories 450 (Calories from Fat 205); Fat 23g (Saturated 15g); Cholesterol 70mg; Sodium 910mg; Carbohydrate 33g (Dietary Fiber 4g); Protein 32g % Daily Value: Vitamin A 100%; Vitamin C 10%; Calcium 78%; Iron 14% Diet Exchanges: 2 Starch, 3 Medium-Fat Meat, 1 Vegetable, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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