What's for Dinner? Spinach Roll Ups with Alfredo Sauce

I had planned this to use up a big bag of spinach I had on hand, and we were both glad I did. It was AWESOME!

12 lasagna noodles

1 (8 oz pkg) cream cheese, softened

1 egg

2 oz feta cheese

1 T fresh parsley

salt and pepper to taste

huge bunch baby spinach

2 1/2 cups 5 cheese Italian blend

Alfredo Sauce
1/2 cup butter

2 garlic cloves, smashed

2 cups heavy cream

2 cups 5 cheese Italian blend cheese

salt and pepper

Begin cooking pasta according to package. Rinse with cold water and drain well.

Meanwhile, in a small bowl, combine cream cheese and egg, stirring til smooth. Mix in feta, parsley and salt and pepper.

Lay out a noodle on a dry surface. Smooth about 1 T cream cheese mixture down the noodle.

Sprinkle with spinach.

Roll up. Place in a 9x13 baking pan that has been sprayed with cooking spray, seam side down. Repeat with the rest. Set aside.

Preheat oven to 350°.

Sauce
In a large saucepan, melt over medium low heat. Add garlic and infuse for a few seconds.
Whisk in cream, cooking for about 5 minutes.

Remove from heat; stir in cheese, a little at a time, til melted. Season with salt and pepper. Remove garlic if desired.

Pour sauce over lasagna rolls, making sure to noodle edges well. Bake about 25 minutes or til sauce is hot and bubbling.

Let rest 5 minutes before serving roll up drizzled with additional sauce.

I served the roll ups with a buttered slice of whole wheat rustic bread and a spinach salad.