Seafood Pesto Rosettes

This festive and delicious dish will surely impress your guests!

Serves 6

Prep time

15 min

Cook Time

20 min

Time to Table

35 min

Ingredients

regular or spinach lasagne noodles

1 1/2 cups (375 mL)

ricotta cheese

1/2 cup (125 mL)

basil pesto

1 tbsp (15 mL)

lemon juice (optional)

1/2 cup (125 mL)

liquid eggs, well shaken

1/4 tsp (1 mL)

each salt and pepper

2 pkgs (227 g each)

Clover Leaf Lobster Delectables™, Flake Style or Clover Leaf Crab Delectables™, Flake Style

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.