Sbarro Spinach and Cheese Rolls Florentina

Sbarro Spinach and Cheese Rolls Florentina



2 − 10 oz. packages frozen chopped spinach −

Thawed in refrigerator overnight

1 lb. ricotta cheese

3/4 lb. shredded mozzarella cheese

2 oz. grated Romano cheese

1/2 teas. black pepper

1/4 lb. (1 stick) butter or margarine, lightly melted

12 lasagna noodles

16 oz. jar spaghetti sauce (thinned with a little water)



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.

Squeeze the excess moisture out of spinach. Place in a bowl

and add ricotta, mozzarella, Romano, pepper, and melted butter.

Mix just long enough to combine ingredients; the ricotta should

not be green.

Evenly divide the spinach mixture among noodles. Spread

mixture evenly over noodles leaving a one inch space on top and

bottom. Starting from one end, roll each noodle up over

filling. Place them seam side down in a lightly oiled casserole

dish allowing only one layer of rolls. Pour warmed sauce over

all, cover, and bake at 350F for 20 − 30 minutes or until

heated throughout.

NOTE: The spinach mixture is the same as used in spinach and

cheese calzones.