1 medium onion, finely chopped
1 cup finely chopped mushrooms
2 tablespoons margarine
2 10-ounce packages frozen chopped spinach, cooked and squeezed dry
1/2 cup fresh bread crumbs
1/4 cup light cream
1 tablespoon grated Parmesan cheese
2 teaspoons lemon juice
1 15 1/2-ounce jar Ragú Old World Style Spaghetti Sauce
6 fillets sole (about 1 1/2 pounds)
Chopped fresh dill
Servings: 6
1. Preheat oven to 375 degrees F. In a large skillet, sauté onion and mushrooms in margarine until tender.
2. In a medium bowl, combine mushroom mixture with spinach, bread crumbs, cream, Parmesan cheese and lemon juice; set aside. Evenly spread 1 cup sauce in an 11 × 7-inch baking dish. Spoon about 1/3 cup spinach mixture onto each fillet. Roll and place seam side down in baking dish. Top with remaining sauce. Bake 25 to 30 minutes, or until fish flakes easily with a fork. Sprinkle with dill.
Cuisine: Italian
1 cup finely chopped mushrooms
2 tablespoons margarine
2 10-ounce packages frozen chopped spinach, cooked and squeezed dry
1/2 cup fresh bread crumbs
1/4 cup light cream
1 tablespoon grated Parmesan cheese
2 teaspoons lemon juice
1 15 1/2-ounce jar Ragú Old World Style Spaghetti Sauce
6 fillets sole (about 1 1/2 pounds)
Chopped fresh dill
Servings: 6
1. Preheat oven to 375 degrees F. In a large skillet, sauté onion and mushrooms in margarine until tender.
2. In a medium bowl, combine mushroom mixture with spinach, bread crumbs, cream, Parmesan cheese and lemon juice; set aside. Evenly spread 1 cup sauce in an 11 × 7-inch baking dish. Spoon about 1/3 cup spinach mixture onto each fillet. Roll and place seam side down in baking dish. Top with remaining sauce. Bake 25 to 30 minutes, or until fish flakes easily with a fork. Sprinkle with dill.
Cuisine: Italian
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