Sbarro Spinach and Cheese Rolls Florentina
Ingredients
- 20 oz frozen chopped spinach (2 packages), thawed overnight
- 1 lb ricotta cheese
- 12 oz shredded mozzarella cheese
- 2 oz grated Romano cheese
- 0.5 tsp black pepper
- 4 oz butter, lightly melted
- 12 noodles lasagna noodles
- 16 oz jar spaghetti sauce, thinned with a little water
Instructions
- 1
Cook lasagna noodles according to package directions. Drain carefully so as not to break noodles. Rinse and lay out flat on a cookie sheet. Set aside.
- 2
Squeeze the excess moisture out of thawed spinach thoroughly. Place in a bowl.
- 3
Add ricotta, mozzarella, Romano cheese, pepper, and melted butter to the spinach. Mix just long enough to combine; the ricotta should not turn green.
- 4
Evenly divide the spinach mixture among the noodles. Spread evenly over each noodle, leaving a one-inch space on top and bottom.
- 5
Starting from one end, roll each noodle up over the filling. Place seam side down in a lightly oiled casserole dish in a single layer.
- 6
Pour warmed spaghetti sauce over all. Cover and bake at 350°F for 20–30 minutes, or until heated throughout.
- 7
Serve hot with additional sauce on the side.