INGREDIENTS
½ cup low fat Ricotta cheese
2 TBSP. grated Parmesan cheese
1 TBSP. sliced green onion
¼ tsp. dried Italian seasoning or dried basil, crushed
4 skinless flounder fillets, ½ inch thick
½ cup spaghetti sauce with mushrooms
¼ cup shredded Mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees.
In a small bowl, combine Ricotta and Parmesan cheeses, green onion, Italian seasoning or basil, and pepper.
Place 2 TBSP. of the cheese mixture on one end of each fillet.
Roll fillets around cheese mixture.
Secure with wooden toothpicks. Place rolls, seam side down in a baking dish.
Bake fish rolls in oven for 20 to 25 minutes or until fish flakes easily with a fork.
Drain off liquid.
Spoon spaghetti sauce over fish rolls.
Sprinkle with shredded Mozzarella cheese.
Bake for 2 to 3 minutes or until cheese is melted.
Discard toothpicks before serving.
Serves 4.
Pancetta Caprese
Arrange fresh sliced mozzarella and sliced tomatoes on a plate.
Drizzle with olive oil and white wine vinegar.
Sprinkle with salt, pepper and cooked and crumbled pancetta.
For garnish, add torn basil.
