Cook noodles according to package directions. Drain. Lay on parchment paper to cool. To make the pesto, combine basil, olive oil, pine nuts and 1 tsp. garlic in a food processor. Process until well combined. Remove from food processor. Set aside. Rinse blade and bowl of processor. Combine ricotta, spinach, egg, 1/4 c. parmesan, and 2 Tbsp. of the pesto. Set aside. Combine balsamic vinegar, salt, pepper, 1 Tbsp. garlic, peppers and tomatoes in a food processor. Process until smooth. Set aside. Preheat oven to 350. Place 3/4 c. red bell pepper sauce on the bottom of a 9X13 baking dish. Spread 2 heaping tablespoons of the spinach mixture on each noodle. Roll up and place in baking dish, seam side down. Top with remaining red bell pepper sauce, pesto, and mozzarella. Cover loosely with foil. Bake at 350 for 30 minutes. Uncover and bake 10 more minutes. Let rest 5 minutes. 5 servings.
Pear, Grapefruit, and Kale Salad
Arrange fruit chunks on top of kale. Drizzle with dressing. Top with pepitas.
Combine all ingredients in a shaker cup or blender. Combine well. Serve over salad.