Sole Florentine

Name: Sole Florentine
Ingredients: 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce; 2 tablespoons I Can't Believe It's Not Butter!(R) Spread; 1 cup mushrooms finely chopped, about 4 oz.; 1 onions medium, finely chopped; 1 package frozen chopped spinach 10 oz., thawed and drained; 1/2 cup fresh breadcrumbs; 1/2 cup shredded mozzarella cheese about 2 oz; 1 tablespoon grated Parmesan cheese; 6 fillets sole about 1 1/2 lbs

9 ingredients

3 steps

Ingredients

1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
2 tablespoons I Can't Believe It's Not Butter!(R) Spread
1 cup mushrooms finely chopped, about 4 oz.
1 onions medium, finely chopped
1 package frozen chopped spinach 10 oz., thawed and drained
1/2 cup fresh breadcrumbs
1/2 cup shredded mozzarella cheese about 2 oz
1 tablespoon grated Parmesan cheese
6 fillets sole about 1 1/2 lbs

Directions

1

Preheat oven to 375°.
2

Evenly spread 1 cup Pasta Sauce in 11 x 7-inch baking dish; set aside.
3

Melt Spread in 12-inch skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until tender. Stir in spinach and cook until heated through and mixture is dry. Stir in bread crumbs and cheeses. Spoon 1/3 cup spinach mixture onto each fillet. Roll up and secure with wooden toothpicks. Arrange seam side down in prepared baking dish. Top with remaining Sauce. Bake 20 minutes or until fish flakes with fork.