Stuffed Sole Roulade

spinach rolled in sole fillets for a wonderful dinner. Serve this French dish over Muir Glen® sauce. MORE + LESS -

tablespoon olive oil

1/2

cup finely chopped onion

clove garlic, finely chopped

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/2

cup drained sliced roasted red bell peppers (from a 6 oz jar)

1/2

cup ricotta cheese

1/4

cup shredded Parmesan cheese

sole fillets (4 oz each)

1/2

teaspoon salt

1/4

teaspoon pepper

Tomato Sauce

tablespoon olive oil

1/4

cup finely chopped onion

clove garlic, finely chopped

jar (25.5 oz) Muir Glen™ tomato basil pasta sauce

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1

Heat oven to 350°F. Spray 15x10-inch pan with cooking spray.
2

In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add 1/2 cup onion and 1 clove garlic; cook and stir about 2 minutes or until onion is tender. Stir in spinach; cook 1 minute. Remove from heat. Place mixture in medium bowl; cool 5 minutes. Stir in roasted peppers and both cheeses. Set skillet aside.
3

Pat sole fillets dry; sprinkle with salt and pepper. Top each fillet with about 1/4 cup of the spinach mixture, and spread out evenly. Roll up, and secure with string. Place in pan. Bake 25 to 30 minutes or until meat thermometer inserted in center of roll reads 160°F.
4

Meanwhile, make Tomato Sauce. In same 10-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1/4 cup onion and 1 clove garlic; cook about 2 minutes or until onion is tender. Stir in pasta sauce; cook until hot. Slice roulades, and serve over sauce.