Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/8 teaspoon salt

  3. 1 egg

  4. 2 tablespoons water

  5. 1 teaspoon olive oil

  6. 8 ounces fresh mozzarella cheese, cubed

  7. 6 ounces fontina cheese, shredded

  8. 1/2 cup ricotta cheese

  9. 1/2 cup finely shredded Parmesan cheese (2 ounces)

  10. 1/2 cup snipped fresh basil or 1/4 cup snipped fresh oregano or sage

  11. 1/8 teaspoon freshly ground black pepper

  12. 2 1/4 cups purchased meatless spaghetti sauce

Instructions Jump to Ingredients ↑

  1. Method :

  2. For pasta, in a medium bowl combine flour and salt. In a small bowl beat together egg, the water, and olive oil. Pour egg mixture all at once into flour mixture. Stir until combined. Knead dough on a lightly floured surface until smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

  3. Meanwhile, for filling, in a large bowl stir together cheeses, desired herb, and pepper; set aside.

  4. Preheat oven to 350°F. Divide pasta dough Into five pieces.

  5. Using a pasta machine according to manufacturer's directions, roll each piece of pasta dough into thin, long sheets (about 15x4 1/2 inches). Trim each pasta sheet to a 12x4-inch rectangle.

  6. Place about 2/3cup of the cheese filling on each pasta sheet and spread evenly over sheet, leaving about a 1-inch border along the long sides. Fold in long edges to overlap filling slightly.

  7. With sides in place, roll up from a short side. Place filled pasta sheets in individual au gratin dishes. Top each filled roll with about 1/2 cup of the spaghetti sauce, being sure to cover all edges of the pasta to prevent edges from drying out.

  8. Bake about 30 minutes or until sauce is bubbly.


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