1/2 c. low-fat Ricotta cheese
2 tbsp. grated Parmesan cheese
1 tbsp. frozen sliced green onion
1/4 tsp. dried Italian seasoning or dried basil, crushed
Dash pepper
4 (3 oz.) fresh skinless sole or flounder fillets (about 1/2 inch
thick)
1/2 c. spaghetti sauce with mushrooms
1/4 c. shredded Mozzarella cheese (1 oz.)

Preheat the oven to 375 degrees. While oven is heating, in a small bowl combine Ricotta cheese, Parmesan cheese, green onion, Italian seasoning or basil, and pepper. Place about 2 tablespoons of the cheese mixture on 1 end of each fillet. Roll fillets around cheese mixture. If necessary, secure with wooden toothpicks. Place rolls, seam side down, in a 9 inch pie plate.

Bake fish rolls in the 375 degree 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 more or until the cheese is melted. Discard toothpicks before serving. Makes 4 servings.