1 (16 oz.) pkg. lg. noodles (12)
2 tbsp. salad oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry
2 tbsp. minced onions (green)
1 (15 oz.) container Ricotta cheese (2 c.)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 egg
1 (14 oz.) jar spaghetti sauce
1 (4 oz.) pkg. shredded Mozzarella cheese (1 c.)

1. Cook noodles as directed.

2. In saucepan in hot oil, cook broccoli and green onions until tender, about 5 minutes, stirring frequently. Remove from heat, stir in Ricotta cheese, Parmesan cheese, salt and egg.

3. Preheat oven to 375 degrees. Drain noodles; place in a single layer on wax paper. Evenly spread cheese mixture on each noodle. Roll up, jelly roll fashion.

4. In glass baking dish 11 x 7 inch, mix spaghetti sauce with 1/2 cup water. Take out 1/4 of the sauce. Arrange rolled noodles seam side down in sauce. Top with grated Mozzarella cheese and balance of spaghetti sauce. Cover loosely with foil paper. Bake until hot and bubbly and cheese is melted, 35-40 minutes. Serves 6.

Friday Seniors