This recipe was from Cooking Light. We really liked it, but I think Ben liked the cookies I made last night better. 😉 Instead of mushrooms, I added some shredded chicken and didn’t make the sauce that was suggested. I just used a jar of Hunt’s Roasted Garlic sauce. Don’t really care to much for red pepper sauce. The spinach was probably the cheapest part of this meal. Bought some at grocery store, a 10 oz package was only 98 cents. I can’t believe how much water is in this stuff. I let it drain for about half an hour and then took a couple of napkins (I don’t have any paper towels) and squeezed as much water out as I could. Amazing. I think this recipe is definitely a keeper and I will make sure that I have frozen spinach in the freezer from now on. Sauce:1  tablespoon  red wine vinegarŒ  teaspoon  saltŒ  teaspoon  freshly ground black pepper2  garlic cloves, minced1  (14.5-ounce) can diced tomatoes, undrained1  (7-ounce) bottle roasted red bell peppers, undrained⅛  teaspoon  crushed red pepper

Place cooked noodles on flat surface; spread ÂŒ cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour ÂŒ cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil. The sauce is 0 smart pointsÂ