Prosciutto Parcels Filled with Spinach and Ricotta

8 Jun

This is basically lasagna without the pasta: a big hit with the boys at my house.

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Spinach and Prosciutto Parcels

(8 appetizer servings or 4 main course servings)

Rolls:

  • 6 oz prosciutto slices

Lay the slices flat in two overlapping rows on a piece of wax paper.

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Filling:

  • 15 oz ricotta
  • 10 oz spinach (frozen, thawed and drained well)
  • 1 c grated mozzarella
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • salt and pepper, to taste (I would suggest not too much salt as the prosciutto and cheese are already salty)

Mix together the filling ingredients in a bowl.

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Place the filling on the middle section of the prosciutto slices. Now roll like you would a sushi roll, making sure that the seams are intact.

With the seam on the bottom, slice the rolls into 8 pieces.

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Assembly:

  • 2 c marinara sauce (get a low carb one, like the Rao Marinara)
  • 1 c grated mozzarella
  • a handful of Parmesan cheese

Place half of the tomato sauce on a dish. Place the prosciutto parcels on top of the sauce. Top these with the rest of the sauce. Sprinkle the cheese on top.

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Bake at 350F for about 15 to 20 minutes until the cheese is melted.

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Garnish with basil and serve.

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The following nutritional values are based on whole fat dairy products and a Prego marinara sauce. You can lower the carb content even further than what it states below if you use the Rao brand.

 

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