Put oil in a large non stick pan over medium high heat.Add carrots and next six ingredients and sauté for 4 minutes. Remove from heat and set aside.
Combine ricotta, ½ cup Mozzarella, ¼ cup Parmesan, basil pesto # 70401 and egg. Stir well.
Stir in sautéed vegetables and vinegar.
Spread about 1/3 cup vegetable-cheese mixture down the center of each noodle and roll up. Place rolls, seam side down, in a 13x9 pan coated with baking spray.
Spoon sauce evenly over rolls.Cover with nonstick foil or foil coated with cooking spray. Bake covered, at 375 for 20-25 minutes. Sprinkle evenly with the remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese.
Angel Hair Pastawith Amazatto Foods R
Sundried Tomato & Garlic Pesto #70404
1 c. Pancetta diced, sautéed in olive oil ½ c. Black olives ¼ c. Onions, diced 1 c. Chef Style Tomatoes 2 lbs. Angel Hair Pasta ¼ c. Amazatto Foods R Traditional Basil Pesto
without Pinenuts #70401 ¼ c. Amazatto Foods R Sundried Tomato
& Garlic Pesto #70404
Sauté pancetta and onions until cooked. Add tomatoes and both pestos. Toss ingredients with angel hair pasta.