Pesto Seafood Rosettes

Nutritional Information

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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)

Prepare noodles according to package instructions. Let cool to room temperature. Preheat oven to 400°F (200°C).
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.
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.
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.

This recipe was made with:

Lower in cholesterol and fat than regular eggs.

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Hard cooked eggs are popular in potato salad but they also pair well with mixed greens, pasta and grain based salads too.