6 lg. eggs, separated
1/3 c. butter
1/3 c. unsifted all-purpose flour
Dash ground red pepper
1 c. milk
1/2 c. grated Parmesan cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 tsp. cream of tartar
1 c. Ricotta cheese
1 c. (4 oz.) shredded Mozzarella cheese
1 jar (14 to 16 oz.) marinara sauce

1. Place egg whites in large bowl. Grease bottom of microwave-safe 12 inch square baking sheet; line with waxed paper; grease.

2. In large glass bowl, microwave butter on HIGH 1 minute. Stir in flour and pepper until smooth; gradually add milk. Microwave on HIGH 5 minutes, whisking every minute. Stir in 1/3 cup Parmesan cheese, the spinach and yolks. With electric mixer, beat whites with cream of tartar until stiff. Stir some whites into yolk mixture; fold in remaining egg whites. Turn into prepared pan; microwave on HIGH 8 to 10 minutes, rotating pan a quarter turn every 2 minutes. Let stand 5 minutes.

3. On towel, sprinkle remaining Parmesan cheese. Invert spinach souffle onto towel; peel off waxed paper. Carefully spread the Ricotta cheese on souffles; sprinkle with Mozzarella. Roll up jelly roll fashion; place, seam side down, on microwave safe platter. Microwave roll on HIGH 1 1/2 minutes. In glass bowl, microwave sauce on HIGH 3 minutes; spoon some around souffle roll; pass the remaining sauce. Garnish. Makes 8 to 10 servings.